SOFT CHOCOLATE CAKE WITH ORANGE CREME ANGLAISE
This warm dessert blurs the line between cake and pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h20m
Yield Makes one 6 1/2-by-9-inch oval cake
Number Of Ingredients 12
Steps:
- Make the creme anglaise: Bring milk, sugar, orange zest, and a pinch of salt to a simmer in a medium saucepan. Stir, and remove from heat. Cover, and let stand 1 hour.
- Reheat milk mixture and whisk into egg yolks in a bowl; return to pan. Cook over medium-high heat, stirring, until just before mixture begins to simmer, about 2 minutes. Reduce heat to medium; cook, stirring, until mixture is thick and coats the back of a wooden spoon, about 4 minutes. Pour mixture through a fine sieve into a bowl; refrigerate until chilled, about 2 hours or up to 3 days.
- Make the cake: Preheat oven to 400 degrees. Coat a 6-cup baking or gratin dish with cooking spray. In a heatproof bowl set over (not in) a saucepan filled with 2 inches simmering water, melt butter and chocolate with 1/2 teaspoon salt, whisking to combine.
- Beat eggs, egg yolks, and sugar with a mixer on medium speed until light, frothy, and thick, 6 to 8 minutes. Add chocolate mixture, beating to combine. Add flour, beating to combine.
- Transfer batter to dish; bake until set around edge but still soft in center, 10 to 12 minutes. Let cool for 3 minutes. Serve warm with creme anglaise.
WARM CHOCOLATE CAKES WITH COFFEE CRèME ANGLAISE
Provided by Heather Norkin
Yield Makes 4 servings
Number Of Ingredients 12
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.
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.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 17 grams, Carbohydrate 52 grams, Fat 32 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 14 grams, Sodium 103 milligrams, Sugar 42 grams, TransFat 0 grams
MOLTEN CHOCOLATE CAKE WITH ESPRESSO CREME ANGLAISE
Make and share this Molten Chocolate Cake with Espresso Creme Anglaise recipe from Food.com.
Provided by seahorse73
Categories Dessert
Time 29m
Yield 5 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 579.1, Fat 43, SaturatedFat 25.2, Cholesterol 324.5, Sodium 72.7, Carbohydrate 46.5, Fiber 3.8, Sugar 30.8, Protein 10.5
FIVE-SPICE ANGEL FOOD CAKE WITH ORANGE CREME ANGLAISE-HOMEMADE
An angel-food with a hint of spice served over an orange cream sauce. It makes for quite an elegant dessert. You can make the cake up to 2 days in advance if you keep it tightly wrapped at room temperature. Be sure to keep the cake upside down until it is completely cooled--this will help keep it from collapsing when it is taken out of the pan. Cooling time is not included in prep time as it varies based on conditions. See Recipe #24232.
Provided by SharleneW
Categories Sauces
Time 1h10m
Yield 1 ten inch cake, 10 serving(s)
Number Of Ingredients 12
Steps:
- For cake: In bowl, sift together flour, five-spice powder and salt.
- Sift mixture a second time.
- In the bowl of an electric mixer with a whisk attachment, beat egg whites, cream of tartar, and extracts together at medium speed.
- Increase speed to high and continue to beat mixture until soft peaks form.
- Gradually add the sugar, beating until just before peaks are stiff.
- Egg white mixture should be glossy and smooth.
- Be careful not to over beat, or the cake will not be as tall.
- Fold half of the flour mixture into the egg white mixture with a rubber spatula.
- Then fold in the remaining flour mixture, being careful not to overwork the batter and knock the air out.
- Pour batter into ungreased 10-inch tube pan and place on the middle oven rack.
- Bake at 350°F until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.
- For Creme Anglaise: Meanwhile, in a 2-quart pan over medium-high heat, combine the half-and-half, sugar and orange peel.
- Bring the mixture to a scald (just below the boiling point), then remove from heat and set aside for the flavors to steep for 30 minutes.
- Return the pan to heat and reheat to scalding.
- Back to Cake: Remove cake from oven and let stand for a few minutes before inverting onto a rack to cool; do not remove cake from pan yet.
- Back to Sauce: In a medium bowl, whisk egg yolks.
- Add a ladle full of the scalded cream mixture to the yolks to temper them, whisking immediately.
- This is important or you will end up with scrambled eggs instead of a nice sauce.
- With heat at medium, add warmed yolks to pan, whisking constantly until mixture is thick enough to coat the back of a spoon, about 5 minutes.
- (Do not allow mixture to come to a boil.) Immediately pour mixture through a fine-mesh sieve into a clean bowl.
- Set the bowl into a larger bowl of ice water and allow it to cool.
- When cold, stir in the orange-flavored liqueur.
- Back to cake: When cake is completely cool, turn pan over and gently run a knife around the edges to loosen cake.
- Turn cake out onto a serving plate.
- Cut cake using a serrated knife and serve each piece atop a pool of creme anglaise.
Nutrition Facts : Calories 299.9, Fat 8.4, SaturatedFat 4.5, Cholesterol 128.6, Sodium 138.5, Carbohydrate 48.6, Fiber 0.2, Sugar 35.4, Protein 7.8
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