CHOCOLATE FLOURLESS CAKE
½ lb (2 sticks) unsalted butter, but into small pieces
12 ounces bittersweet chocolate, coarsely chopped
1 cup sugar
Preheat the over at 350 degrees.
Butter 9 by 2 inch round cake pan, line the inside with parchment paper
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, stir occasionally.
In another bowl, whish together eggs and sugar. Thoroughly whisk in the melted chocolate.
Pour the chocolate batter into the cake, place it in a larger baking pan and pour in warm water to reach halfway up the side of the cake pan (water bath).
Bake for 1 hour and 15 minute, until the cake appears to have set when you touch the center.
Remove the cake from the water bath and cool completely before serving.
Serve plain or with crème anglaise.
4 ounces whole milk
4 ounces heavy cream
2 ounces sugar
2 ¼ ounces egg yolks
Place the milk, heavy cream, granulated sugar and salt in a pot, bring to boil
Place the egg yolks and vanilla extract in a bowl. Whip slightly.
Temper the egg yolk mixture with the boiling mil.
Cook the mixture and stir constantly. The mixture should be able to coat the back of a spoon
When the mixture thickens, remove it from the heat and put it in an ice bath to stop the cooking process. Continue to stir frequently to avoid skin creation.
Refrigerate until use.