Black And White Chocolate Cake With Crème Anglaise Recipe 455 Food

BLACK CHOCOLATE CAKE

Steps:

• Make the cake: Preheat the oven to 350˚. Brush the bottoms and sides of two 9-inch round cake pans with vegetable oil and dust with flour, tapping out the excess. Whisk the flour, cocoa powder, salt, baking soda and baking powder in a medium bowl. In a separate medium bowl, combine the chopped chocolate and instant coffee; pour in the boiling water and let stand 5 minutes, then whisk until smooth. Combine the sour cream, vegetable oil and vanilla in a liquid measuring cup (it will look curdled).
• Beat the eggs and sugar in a large bowl with a mixer on medium speed until combined. Increase the speed to medium high and beat until light and fluffy, 4 to 5 minutes. Reduce the mixer speed to low and slowly add the coffee-chocolate mixture; beat until combined. Beat in the flour mixture in three batches, alternating with the sour cream mixture in two batches, until just incorporated. (Keep the mixer on low as you add the ingredients, then increase the speed to medium briefly between additions to beat out the lumps.) The batter should look like hot fudge.
• Divide the batter between the prepared pans. Bake until a toothpick inserted into the centers comes out clean, 35 to 45 minutes. Let cool 15 minutes in the pans, then run a knife around the edges and remove the cakes to a rack to cool completely.
• Meanwhile, make the frosting: Whisk the eggs, 1/4 cup milk, the sugar, cocoa powder, cornstarch and salt in a medium bowl until smooth (the mixture will be thick). Heat the remaining 1 1/4 cups milk in a saucepan over medium heat until just steaming. Gradually whisk the hot milk into the egg mixture, then pour the entire mixture into the pan. Bring to a boil, whisking (the mixture will become thick like pudding very quickly). Continue cooking 30 to 60 more seconds to thicken further, whisking vigorously, then remove from the heat. Pour into a bowl and press a piece of plastic wrap directly onto the surface. Refrigerate until cold, 3 to 4 hours.
• Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals until melted; let cool slightly. Beat the butter in a large bowl with a mixer on medium-high speed until light and creamy, 3 to 5 minutes. Stir the cocoa pudding mixture to loosen, then gradually beat into the butter mixture, beating well after each addition. Beat in the melted chocolate. Continue beating, scraping down the sides of the bowl, until fluffy, 1 to 2 minutes.
• Trim off the domed tops of the cakes with a long serrated knife. Put one cake layer on a platter. Spread 1 cup frosting on top, then top with the other cake layer. Spread the remaining frosting over the top and sides of the cake. Refrigerate 1 hour before serving.

BLACK-AND-WHITE LAYER CAKE

Steps:

• Make the cake: Preheat the oven to 325 degrees F. Butter two 8-inch-round cake pans and dust with cocoa powder, tapping out the excess. Combine the butter, milk and 1/2 cup water in a saucepan and bring to a simmer. Transfer to a large bowl, add the cocoa powder and granulated sugar and whisk until smooth. Let cool slightly, about 5 minutes.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the eggs and vanilla into the cocoa mixture, then stir in the flour mixture in two additions until just combined (it's OK if there are a few small lumps). Divide the batter between the prepared pans; tap the pans against the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out with a few moist crumbs, about 35 minutes. Let cool 10 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
• Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Beat in the melted white chocolate until combined. Gradually beat in the confectioners' sugar until smooth and fluffy; beat in the vanilla. (If the frosting is too soft to spread, chill about 15 minutes.)
• Place one cake layer on a platter and spread with one-third of the frosting. Top with the second cake layer; cover the whole cake with the remaining frosting. Top with shaved white and dark chocolate.

RICH CHOCOLATE CAKE WITH CREME ANGLAISE

Steps:

• To make the creme anglaise, preheat the oven to 350 degrees. Place the almonds on a baking sheet and toast until nicely browned, stirring twice, about 10 minutes; watch carefully to prevent burning. Place in a saucepan with the milk and bring just to a boil. Remove from heat, cover and let stand 15 minutes.
• Whisk the egg yolks and sugar together until pale yellow. Bring the milk mixture back to a simmer. Whisking constantly, add the milk to the yolk mixture. Return sauce to pan over low heat and cook, stirring constantly, until thick enough to coat the back of a spoon; do not let it simmer. Strain through a fine sieve. Stir in the vanilla. Refrigerate until cold.
• To make the cake, preheat oven to 350 degrees. Butter a 10-inch springform pan. Place chocolate, brown sugar and butter in a metal bowl over a pan of barely simmering water until melted. Mix well. Stir in egg yolks and vanilla, then almonds, flour and salt.
• Whip egg whites until firm but not dry. Stir 1/3 of the whites into chocolate mixture. Fold in remaining whites. Scrape batter into prepared pan and bake until a toothpick inserted into center comes out only slightly wet, about 30 minutes. Cool.
• To serve, spoon sauce onto each plate and top with a slice of cake.

MOLTEN CHOCOLATE CAKE WITH ESPRESSO CREME ANGLAISE

Steps:

• Instructions for Cake: Preheat oven to 400 degrees.
• Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
• Melt the extra bitter chocolate and the unsalted butter in a double boiler.
• In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy.
• Stir in the chocolate/butter mixture.
• Add all the flour and mix until just incorporated.
• Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
• Place the filled molds on a baking sheet.
• Refrigerate for a minimum of 20 minutes.
• The batter will hold overnight in the refrigerator after it's been put into the molds.
• Bake for 7 to 9 minutes.
• The tops will have cracks, the sides will be set, but the centers will be very soft.
• Instructions for Espresso Creme Anglaise: Whisk the yolks and the sugar together until thickened and pale yellow.
• In a small pot warm the cream just to the boiling point over medium heat.
• While whisking, add some of the hot cream into the egg mixture.
• Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon.
• Add the espresso.
• Refrigerate until ready to use.
• When cakes are done, drizzle with the creme.

WARM CHOCOLATE CAKES WITH COFFEE CRèME ANGLAISE

Steps:

• Sauce:
• Bring first 4 ingredients to a simmer in a medium pan over medium heat, stirring continuously. Remove vanilla bean; scrape seeds into sauce. Place egg yolk in a bowl. Stir in 2 tbsp hot-milk mixture; add back to pan. Cook 1 minute; stir. Remove from heat; cool. Cover and refrigerate.
• Cakes:
• Beat egg white in a bowl with an electric mixer on high until foamy. Add 1/2 tsp sugar; continue beating on high, adding 5 more 1/2-tsp increments of sugar until stiff peaks form. In another bowl, beat egg yolk with remaining 1 tbsp sugar until thick. Melt chocolate in a double boiler or microwave. Remove from heat; stir in yogurt; add to egg yolk mixture. Fold in egg white mixture. Cover; refrigerate at least 1 hour. Heat oven to 325°F. Coat 4 molds in a muffin tin with cooking spray; pour in batter. Bake 12 minutes or until cake springs back when touched. Cool slightly. Pour 2 tbsp sauce on each of 4 plates (or serve in a creamer on the side); put 1 cake on top of each.

BLACK AND WHITE CHOCOLATE CAKE WITH CRèME ANGLAISE RECIPE - (4.5/5)

Steps:

• Make the simple syrup 1. Combine the sugar and water in a small pot and bring to a simmer. Stir until the sugar is fully dissolved. Remove from the heat and allow to cool. Store in a covered container in the refrigerator up to one week. Make the mousse 1. Break the chocolate up and place it in the top half of a double boiler set over simmering water. Add the espresso powder and the 1/3 cup of Strega and let stand uncovered until the chocolate is softened. Stir until blended. Transfer the chocolate to a large bowl. 2. In a large, chilled bowl with chilled beaters, whip the cream on high speed for 4 minutes, or until soft peaks form. With an electric mixer on medium speed, beat the egg yolks with 2 tablespoons of the sugar until pale, about 3 minutes. 3. In a large mixer bowl with clean beaters, beat the whites on medium speed until frothy. Gradually add the remaining 4 tablespoons of the sugar and increase the speed to high. Whip until soft peaks form. 4. Add the egg-yolk mixture to the chocolate and stir to combine. Gently fold in the whipped cream. Gently fold the whites into the chocolate mixture. Assemble the cake 1. Mix together the simple syrup and the 1/2 cup of Strega. Dip half of each ladyfinger in the syrup until slightly softened. 2. In a 2-quart glass serving bowl, make alternate layers of the mousse and ladyfingers, finishing with the mousse. Cover and chill at least 8 hours or up to 2 days. Make the crème anglaise 1. In a large saucepan, bring the milk, vanilla bean and seeds, and 1/2 cup of the sugar to a simmer over medium-low heat, stirring occasionally. Immediately remove the saucepan from the heat and discard the vanilla bean. 2. In a bowl, whisk the egg yolks until thick and well blended. Gradually add about 1/2 cup of the hot mixture into the yolks and whisk until well incorporated. Pour the egg mixture into the saucepan with the remaining milk mixture. Add the remaining 2 tablespoons of the sugar. Cook over low heat, stirring constantly in a figure-eight motion, until thickened slightly and the mixture coats the back of a spoon, about 5 minutes. 3. Remove from the heat and strain the custard through a fine-mesh strainer. Cool in a bowl set over a bowl of ice. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight. 4. Serve scoops of the cake with Crème Anglaise and chocolate curls. Chef's tip: If the custard separates after it's done, transfer it to a heatproof jar with a tight cover. Shake the jar vigorously until the sauce is blended.