Chew: Scott Uehlein's Warm Chocolate Cakes with Coffee Creme Anglaise

By pavaldez

Ingredients

• For the Chocolate Cake:
• 1/4 cup evaporated cane juice
• 1/2 cup chopped bittersweet chocolate
• 1/3 cup nonfat plain yogurt
• 2 large eggs (separated)
• Canola Spray
• Confectioners' sugar for dusting
• .
• For the Coffee Creme Anglaise:
• 1 cup 2% milk
• 1/4 cup evaporated cane juice
• 1/2 vanilla bean
• 1/4 cup brewed coffee
• 3 Egg yolks

Details

Servings 8

Preparation

Step 1

For the Chocolate Cake: Lightly coat eight 4-ounce individual aluminum molds or ramekins with canola oil spray and dust with confectioners' sugar.

Combine the egg yolks with 1 tablespoon of the evaporated cane juice in a small bowl. Beat with a whisk until very pale and thick.

With an eletcric mixer on high speed, beat the egg whites in a medium bowl until foamy. Add the cane juice, 1 teaspoon at a time, beating on high until stiff peaks form.

Melt the chocolate in the top of a double boiler. Remove from the heat and stir in the yogurt. While stirring, add a small amount of the chocolate mixture to temper the yolks. Add the yolks to the chocolate mixture and mix well. Carefully fold in the egg whites. Spoon 1/4 cup into each mold and refrigerate for at least 30 minutes.

Preheat the oven to 325 degrees F.

Remove the molds from the refrigerator. Bake for 12 to 15 minutes, or until the cakes spring back when lightly touched. Cool for 2 to 3 minutes.

Invert the cakes onto eight plates and serve each with 2 tablespoons creme anglaise.
For the Coffee Creme Anglaise: Combine milk, cane juice, vanilla bean, and coffee in a large saucepan. Bring to a simmer over medium heat, stirring constantly. Immediately remove vanilla bean, cut it open lengthwise with a sharp knife, and scrape the seed paste into the milk mixture. Stir. Discard the bean.

Place the egg yolks in a small bowl. While stirring, add about 1/2 cup of the hot milk mixture to the egg yolks to temper. Add the yolks to simmering milk. Cook for 1 more minute. Remove from the heat and let cool. When the creme anglaise reaches room temperature, cover and refrigerate for at least 1 hour.