Pre-heat the oven to 350 degrees F.
Add 1 inch of hot water to a pan with at least two inch sides that is larger than your springform pan. (I use a 10-inch 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.
Set 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.
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 cup of the cream mixture into the egg and sugar mixture, whisking quickly.
Working 1/4 cup 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 F).
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 crème anglaise, pass it through a strainer.
Serve the cake with fresh berries and creme anglaise poured over.
Recipe by Dinner then Dessert
Pre-heat the oven to 180 degrees C.
Add 3 cm of hot water to a pan with at least two inch sides that is larger than your springform pan. (I use a 25-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.
Set 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.
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 60 ml of the cream mixture into the egg and sugar mixture, whisking quickly.
Working 60 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 (75 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 crème anglaise, pass it through a strainer.
Serve the cake with fresh berries and creme anglaise poured over.
Recipe by Dinner then Dessert
Pure Coffee Extract
Madagascar Bourbon Pure Vanilla Extract
Madagascar Bourbon Pure Vanilla Bean Paste
