For creme anglaise- Bring half and half to simmer in saucepan.
Scrape in seeds from vanilla bean; add bean. Whisk sugar and
yolks in bowl. Gradually whisk in half and half mixture. Return
mixture to saucepan and stir over medium-low heat until
custard thickens (about 5 minutes. Strain sauce, cover, and chill
until cold (at least 4 hours).
For cake- Preheat oven to 350°F. Butter 9 inch diameter spring
form cake pan. Line bottom with parchment and butter
parchment. Dust pan with flour, tap out excess. Melt chocolate
and butter in saucepan over low heat, stirring until smooth.
Cool slightly. Whisk in cocoa and cassis. Using electric mixer,
beat eggs and sugar in large bowl until mixture whitens and
triples in volume, about 6 minutes. Add chocolate butter
mixture and fold together. Pour batter into prepared pan. Bake
until top forms crust and toothpick into center comes out with
very moist crumbs attached, about 40 minutes. Cool.
For icing-Bring cream to simmer in saucepan. Add chocolate and
cassis. Whisk until smooth. Let icing stand until cool, but is still
spreadable, about 15 minutes. Spread icing over top and sides of
cake, chill for 1 hour.
Originally Submitted
1/8/2011
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