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Flourless Mocha Cake with Creme Anglaise

Flourless Mocha Cake with Creme Anglaise

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Flourless Mocha Cake with Creme Anglaise will leave your guests thinking it came from a bakery or restaurant. Dense mocha cake with vanilla cream is like the best coffee and cream dessert you've ever had.

Flourless Mocha Cake
12 oz.340 g dark chocolate, semisweet, milk or bittersweet can be used too (whichever you prefer)
1 teaspoon1 teaspoon Nielsen-Massey Pure Coffee Extract
1 teaspoon1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 sticks butter, cut into pieces
5 large eggs, room temperature
1 1/4 cups250 g sugar

Creme Anglaise
2 cups470 ml light cream
1 tablespoon1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
1/3 cup65 g granulated white sugar
5 large egg yolks

To make the cake:
Pre-heat the oven to 350 degrees F180 degrees C.
Add 1 inch3 cm of hot water to a pan with at least two inch sides that is larger than your springform pan. (I use a 10-inch25-centimeter springform pan.)

Add the chocolate and butter to a microwave safe bowl.

Microwave for 30 seconds, in three intervals (wait a minute or so before each one) but don't mix.

Let sit for one minute, then stir the butter and chocolate until smooth.

In a larger second bowl, mix the eggs and sugar with a whisk.

Make sure the chocolate is not too hot or wait another minute or two.

Whisk in the chocolate into the egg mixture slowly until fully combined.

Sit your springform pan on top of a sheet of foil and press it up against the sides so there is a barrier between the pan and the water.

Add the batter, cover the top with foil and put it in your pan with water.

Bake in a water bath for 75 minutes.

Remove from oven and from water bath.

Uncover and let cool completely.

To Make the Vanilla Bean Creme Anglaise:
In a large bowl, whisk the egg yolks and sugar until combined.

In a medium saucepan heat the light cream and and the Nielsen-Massey Vanilla Bean Paste until it is at a light simmer, just before boiling.

Turn the heat off the saucepan and ladle a 1/4 cup60 ml of the cream mixture into the egg and sugar mixture, whisking quickly.

Working 1/4 cup60 ml at a time keep whisking it in until you do that about 4 times, then slowly add in the rest while whisking.

You want to whisk quickly to avoid the eggs curdling.

Put the mixture back into the saucepan and heat slowly on medium-low until just below boiling (170 degrees F75 degrees C).

Using a spoon, check for thickness by running your finger along the back.

If the coating on the back of the spoon leaves a distinct line where your finger was, you're good to go.

To ensure the smoothest creme anglaise, pass it through a strainer.

Serve the cake with fresh berries and creme anglaise poured over.

Recipe by Dinner, Then Dessert




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