Chocolate Orbit Cake With Creme Anglaise

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Chocolate Orbit Cake with Crème Anglaise

 

1/2 pound (2 sticks) unsalted butter, cut into small pieces

13 ounces bittersweet chocolate, coarsely chopped

6 eggs

1 cup sugar

 

 

1. Preheat the oven to 350 degrees. Butter a 9 by 2-inch round cake pan, and

line the inside with a

round of parchment paper.

 

2. Set a large heatproof bowl over a pan of simmering water to create a double

boiler. Put the butter

and chocolate into the bowl to melt, whisking occasionally.

 

3. Whisk together the eggs and sugar in another bowl. Thoroughly whisk in the

melted chocolate.

 

4. Pour the chocolate batter into the cake pan. Place it in a larger baking pan,

and pour in warm water

to reach halfway up the sides of the cake pan. Cover tightly with foil and bake

for 1 hour and 15

minutes, until the cake appears to have set and when you touch the center, your

finger comes away

clean.

 

5. Remove the cake from the water bath and cool completely before serving, plain

or with creme anglaise

and shaved chocolate.

 

 

 

Crème Anglaise

2 1/2 cups

 

1/2 vanilla bean, split

 

7 tablespoons sugar

 

2 cups milk

 

6 egg yolks

 

Pinch of salt

 

 

 

1. Scrape the vanilla bean seeds into the milk in a heavy saucepan. Add the

vanilla bean pod and the

sugar and heat until the milk is warm but not simmering.

 

2. Meanwhile, prepare an ice bath--a bowl partially filled with ice, with

another bowl nested inside

it. Lightly whisk together the egg yolks in a separate bowl, then gradually add

some of the warmed

milk, whisking constantly. Pour the mixture back into the saucepan.

 

3. Cook over low to moderate heat, stirring constantly with a heatproof spatula,

always scraping the

bottom, until the custard thickens enough to coat the spatula.

 

4. Immediately strain the cooked custard through a fine sieve into the bowl set

in the ice. Stir the

creme anglaise with a clean spatula to cool it down. Cover and refrigerate until

ready to serve. Crème

anglaise will keep in the refrigerator for up to three days.

 

 

 

 

 

 

 

 

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