Mini “Blackout” Cakes with Crème Anglaise
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- 1/4 cup (1/2 stick) plus 1 tablespoon (for ramekins) unsalted butter
- 1 1/4 cups C&H® Granulated Sugar plus 2 tablespoons (for ramekins)
- 10 ounces dark chocolate (60 to 62% cacao), chopped
- 1/3 cup orange juice
- 4 large eggs, beaten
- 1/4 cup self-rising flour
- 1/4 teaspoon salt
- Crème Anglaise:
- 1 cup whole milk
- 1 cup heavy whipping cream
- 5 egg yolks
- 1/2 cup Granulated Sugar
- 1 teaspoon vanilla extract
- Preheat oven to 325°F. Use 1 tablespoon butter and 2 tablespoons sugar to prepare 8 individual ramekins by rubbing butter on bottoms and sides then sprinkling with sugar. Shake excess sugar out then place ramekins in a deep baking pan; set aside.
- In a medium saucepan, heat remaining sugar and butter together over low heat until butter is melted. Stir in chocolate and orange juice. Heat slowly, stirring occasionally, until chocolate is melted, about 5 to 7 minutes; remove from heat.
- Whisk or beat in eggs, 1/4 cup at a time, until blended.
- Fold in flour and salt together.
- Divide batter among ramekins in baking pan. Place pan on oven rack and fill baking pan 1/2-inch deep with water.
- Bake 30 to 35 minutes, or until tops are set. Centers will still be a little wet. Allow ramekins to cool slightly then carefully remove from hot water with tongs; set aside. Serve warm
- Crème Anglaise:
- In a medium saucepan, bring milk and cream and to a boil. Remove from heat and let stand, covered.
- In a medium mixing bowl, beat yolks with sugar until pale and thick, 3 to 4 minutes. Slowly pour cream mixture into egg mixture, whisking constantly until blended. This is called tempering, whisk quickly to insure the yolk doesn't cook.
- Return mixture to saucepan and cook over medium-low heat, stirring constantly with wooden spoon, just until thickened and temperature reaches 160°F. Do not boil or sauce may curdle
- Add vanilla. Strain cream mixture into a clean bowl through a fine sieve; cover and chill until ready to serve.
- Tip: If sauce begins to curdle, remove saucepan from heat, place sauce into a clean saucepan and whisk until smooth, adding up to one tablespoon of water while whisking.
- To Serve:
- Run a hot, wet knife around the rim of the cakes and turn them onto a parchment-lined sheet pan.
- Spoon sauce onto serving plates. Gently place cakes on top of sauce.
- Storage Tip:
- Cakes can be prepared 1 to 2 days in advance and chilled, covered. To serve, microwave 8 to 10 seconds or until cake reaches room temperature then proceed with serving instructions.
- Crème Anglaise can be prepared 1 to 2 days in advance and chilled until ready to serve.
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