Rich Chocolate Cake With Creme Anglaise

Name: Rich Chocolate Cake With Creme Anglaise
Total time: 1 h 20 min
Yield: 10 servings
Ingredients: 1 cup unblanched whole almonds, coarsely chopped; 2 cups whole milk; 4 egg yolks; 2/3 cup sugar; 1 teaspoon vanilla extract; 10 ounces best-quality semisweet chocolate, chopped; 2/3 cup dark brown sugar; 1/2 cup unsalted butter; 4 eggs, separated; 1 1/2 teaspoons vanilla extract; 1/2 cup slivered almonds, toasted and ground; 6 tablespoons all-purpose flour; 1/4 teaspoon kosher salt

By Molly O'Neill

Total Time: 1 hour 20 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:10 servings

The Creme Anglaise

1cup unblanched whole almonds, coarsely chopped
2cups whole milk
4egg yolks
⅔cup sugar
1teaspoon vanilla extract

The Cake

10ounces best-quality semisweet chocolate, chopped
⅔cup dark brown sugar
½cup unsalted butter
4eggs, separated
1½teaspoons vanilla extract
½cup slivered almonds, toasted and ground
6tablespoons all-purpose flour
¼teaspoon kosher salt

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Whip egg whites until firm but not dry. Stir ⅓ 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.
Step 5
To serve, spoon sauce onto each plate and top with a slice of cake.