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Dark Chocolate Cake with Roasted Apricots and Tonka Bean Crème Anglaise Recipe
Flavors of France
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: Very fast
Difficulty: Easy
Ingredients
For 4 servings
- 125 g (4 oz.) softened butter
- 125 g (4 oz.) good-quality dark couverture Chocolate
- 1 egg + 3 yolks
- 35 g (1/4 cup) icing sugar
- 35 g (1/4 cup) flour
Crème anglaise
- 100 ml (6 tbsp.) milk
- 1 egg yolk
- 25 g (2 tbsp.) sugar
- 1/2 tonka bean
Roasted Apricots
- Apricots
- Butter
- Brown Sugar
- Rum
- "Grué de cocoa" (small pieces of roasted cocoa beans)
Method
Making the Chocolate Cake
- Mix the soft butter and the melted chocolate.
- Add the eggs and then the sugar and flour.
- Place in molds 6 cm (2 1/4") in diameter and 4 cm (1 1/2") high. Bake at 200° C (400° F) for 8 minutes.
Making the Crème Anglaise
- Bring the milk to a boil and infuse it with the Tonka bean.
- Mix the egg yolk and sugar and add this mixture to the milk. Cook to 82° C (180° F). Strain.
Preparing the Roasted Apricots
- Cut the apricots into quarters. Sauté them in butter with a little brown sugar.
- Deglaze the pan with rum. Sprinkle with the pieces of roasted cocoa beans.
Sommelier
A late-harvest Alsatian Whie
Ex. Late-Harvest Gewürztraminer 1995, Charles St-Peret
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