Black and White Chocolate Cake with Crème Anglaise

Black and White Chocolate Cake with Crème Anglaise requires about 1 hour from start to finish. This main course has 680 calories, 16g of protein, and 30g of fat per serving. For $2.9 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up vanilla bean, chocolate curls, eggs, and a few other things to make it today. This recipe is liked by 11 foodies and cooks. It is brought to you by Leites Culinaria. With a spoonacular score of 39%, this dish is rather bad. Almond Cake with Pears and Crème Anglaise, Pound Cake With Strawberries And Creme Anglaise, and Chocolate Donuts with “Creme Anglaise” are very similar to this recipe.

Servings: 6

Preparation duration: 60 minutes

 

Ingredients:

7 ounces semisweet or bittersweet chocolate

Chocolate curls

5 egg yolks

5 eggs, separated

1/4 cup heavy cream

1 tablespoon instant espresso powder

20 to 25 ladyfingers, cut in half

2 cups milk

3/4 cup simple syrup

6 tablespoons sugar

1 vanilla bean, split and scraped

3/4 cup water

1/3 cup Strega, kirsch, or rum

1/2 cup Strega, kirsch, or rum

Equipment:

pot

double boiler

bowl

hand mixer

sauce pan

whisk

sieve

plastic wrap

Cooking instruction summary:

Make the simple syrup1. Combine the sugar and water in a small pot and bring to a simmer. Stir until the sugar is fully dissolved. Remove from the heat and allow to cool. Store in a covered container in the refrigerator up to one week.Make the mousse2. Break the chocolate up and place it in the top half of a double boiler set over simmering water. Add the espresso powder and the 1/3 cup of Strega and let stand uncovered until the chocolate is softened. Stir until blended. Transfer the chocolate to a large bowl.3. In a large, chilled bowl with chilled beaters, whip the cream on high speed for 4 minutes, or until soft peaks form. With an electric mixer on medium speed, beat the egg yolks with 2 tablespoons of the sugar until pale, about 3 minutes.4. In a large mixer bowl with clean beaters, beat the whites on medium speed until frothy. Gradually add the remaining 4 tablespoons of the sugar and increase the speed to high. Whip until soft peaks form.5. Add the egg-yolk mixture to the chocolate and stir to combine. Gently fold in the whipped cream. Gently fold the whites into the chocolate mixture.Assemble the cake6. Mix together the simple syrup and the 1/2 cup of Strega. Dip half of each ladyfinger in the syrup until slightly softened.7. In a 2-quart glass serving bowl, make alternate layers of the mousse and ladyfingers, finishing with the mousse. Cover and chill at least 8 hours or up to 2 days.Make the crème anglaise8. In a large saucepan, bring the milk, vanilla bean and seeds, and 1/2 cup of the sugar to a simmer over medium-low heat, stirring occasionally. Immediately remove the saucepan from the heat and discard the vanilla bean.9. In a bowl, whisk the egg yolks until thick and well blended. Gradually add about 1/2 cup of the hot mixture into the yolks and whisk until well incorporated. Pour the egg mixture into the saucepan with the remaining milk mixture. Add the remaining 2 tablespoons of the sugar. Cook over low heat, stirring constantly in a figure-eight motion, until thickened slightly and the mixture coats the back of a spoon, about 5 minutes.10. Remove from the heat and strain the custard through a fine-mesh strainer. Cool in a bowl set over a bowl of ice. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.11. Serve scoops of the cake with Crème Anglaise and chocolate curls.

 

Step by step:


1. Make the simple syrup

2. Combine the sugar and water in a small pot and bring to a simmer. Stir until the sugar is fully dissolved.

3. Remove from the heat and allow to cool. Store in a covered container in the refrigerator up to one week.Make the mousse

4. Break the chocolate up and place it in the top half of a double boiler set over simmering water.

5. Add the espresso powder and the 1/3 cup of Strega and let stand uncovered until the chocolate is softened. Stir until blended.

6. Transfer the chocolate to a large bowl.

7. In a large, chilled bowl with chilled beaters, whip the cream on high speed for 4 minutes, or until soft peaks form. With an electric mixer on medium speed, beat the egg yolks with 2 tablespoons of the sugar until pale, about 3 minutes.

8. In a large mixer bowl with clean beaters, beat the whites on medium speed until frothy. Gradually add the remaining 4 tablespoons of the sugar and increase the speed to high. Whip until soft peaks form.

9. Add the egg-yolk mixture to the chocolate and stir to combine. Gently fold in the whipped cream. Gently fold the whites into the chocolate mixture.Assemble the cake

10. Mix together the simple syrup and the 1/2 cup of Strega. Dip half of each ladyfinger in the syrup until slightly softened.

11. In a 2-quart glass serving bowl, make alternate layers of the mousse and ladyfingers, finishing with the mousse. Cover and chill at least 8 hours or up to 2 days.Make the crème anglaise

12. In a large saucepan, bring the milk, vanilla bean and seeds, and 1/2 cup of the sugar to a simmer over medium-low heat, stirring occasionally. Immediately remove the saucepan from the heat and discard the vanilla bean.

13. In a bowl, whisk the egg yolks until thick and well blended. Gradually add about 1/2 cup of the hot mixture into the yolks and whisk until well incorporated.

14. Pour the egg mixture into the saucepan with the remaining milk mixture.

15. Add the remaining 2 tablespoons of the sugar. Cook over low heat, stirring constantly in a figure-eight motion, until thickened slightly and the mixture coats the back of a spoon, about 5 minutes.1

16. Remove from the heat and strain the custard through a fine-mesh strainer. Cool in a bowl set over a bowl of ice. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.1

17. Serve scoops of the cake with Crème Anglaise and chocolate curls.


Nutrition Information:

Quickview
680k Calories
15g Protein
30g Total Fat
88g Carbs
6% Health Score
Limit These
Calories
680k
34%

Fat
30g
47%

  Saturated Fat
15g
95%

Carbohydrates
88g
29%

  Sugar
59g
66%

Cholesterol
403mg
135%

Sodium
181mg
8%

Caffeine
55mg
19%

Get Enough Of These
Protein
15g
32%

Selenium
26µg
37%

Phosphorus
363mg
36%

Vitamin B2
0.6mg
35%

Iron
6mg
34%

Manganese
0.58mg
29%

Copper
0.53mg
27%

Vitamin B12
1µg
22%

Magnesium
85mg
21%

Vitamin B5
1mg
19%

Calcium
184mg
18%

Vitamin A
912IU
18%

Folate
71µg
18%

Vitamin D
2µg
18%

Zinc
2mg
17%

Vitamin B1
0.25mg
17%

Potassium
472mg
14%

Fiber
3g
12%

Vitamin B6
0.2mg
10%

Vitamin E
1mg
8%

Vitamin B3
1mg
7%

Vitamin K
3µg
3%

covered percent of daily need
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