FLOURLESS CHOCOLATE TORTE WITH CREME ANGLAISE
A decadent chocolate torte that melts in your mouth, finished with Crème Anglaise.
Active Time: 40 min Total Time: 3 hr Serves: 8 to12
Step 1: Making Crème Anglaise
1 cup whipping cream (heavy cream)
2 egg yolks
1/4 tsp. vanilla extract
1 tsp. icing sugar
Over medium-low, heat cream to just before the boiling point. While the cream is heating up prepare an ice bath to later cool the crème anglaise and to stop the cooking process. Once the cream is hot enough whisk a few tablespoons into the egg yolks. Whisk constantly while adding the remaining cream. Then add vanilla extract and icing sugar. Return the cream mix to a clean pot and cook over medium low heat. Cook to just before the boiling point. Do not let the sauce come to a boil. Strain the sauce into a clean bowl and immediately place into the ice bath. Stir for a few minutes to cool the sauce.
Step 2: Preparing the Batter
7 oz dark chocolate
14 tbsp. butter
1 1/4 cups sugar
1 tsp. flour
Preheat oven to 375* F. Melt chocolate over a double boiler. Add butter and let melt together. Then add sugar and stir for a few minutes. Remove from the heat. Allow to cool briefly before adding the eggs. Add eggs, one by one, making sure each is fully incorporated before adding the next. Add flour and stir to combine. Pour into a 9″ non-stick cake pan.
Step 3: Baking the Torte
Bake for 20 to 25 minutes. After 20 minutes check the torte, it should be just cooked in the middle. Let cool for at least 5 minutes, then remove from the pan. Gently flip out onto a cooling rack and let cool for about 15 minutes longer. Then turn over onto a serving plate and let cool for at least 3 hours.
Step 4: Plating the Torte
Serve torte room temperature over Crème Anglaise but only serve a small piece because it is quite rich.