Ingredients
- Creme Anglaise:
- Vegetable spray
- 1 pound 1 pound sweet butter
- 1 pound 1 pound 64 percent Valrhona chocolate
- 1/2 pound 1/2 pound sugar (recommended brand: Dixie Crystal)
- 9 9 eggs
- 1/4 cup 1/4 cup cake flour, sifted (recommended brand: King Arthur)
- Creme Anglaise, recipe follows
- Butterscotch sauce, store-bought
- Raspberry Coulis, recipe follows
- Pistachio Tuile, recipe follows
- Chocolate Sauce, recipe follows
- Fresh berries, for garnish
- 3 cups 3 cups heavy cream 40 percent
- 1 1 vanilla bean, preferably Madagascar, split and seeds scraped
- 1/2 pound 1/2 pound granulated sugar
- 9 9 egg yolks
- Raspberry Coulis:
- 1 pint 1 pint fresh raspberries
- 3 ounces 3 ounces simple syrup, recipe follows
- Add the berries and syrup to a blender. Puree, then strain and pour into a squeeze bottle.
- Simple Syrup:
- 2 cups 2 cups granulated sugar
- 1 cup 1 cup water
- Mix sugar and water together in a pot. Cook on high heat until thick and the sugar has completely dissolved. Cool.
- Pistachio Tuile:
- 1 cup 1 cup whole milk
- 14 ounces 14 ounces melted sweet unsalted butter
- 14 ounces 14 ounces chopped pistachio nuts
- 4 1/4 ounces 4 1/4 ounces cake flour, sifted
- Preheat the oven to 350 degrees F.
- Mix the wet ingredients together in a bowl. Mix the dry ingredients together in a separate bowl.
- Fold the wet with dry, a little at a time, until incorporated. Pour evenly on top of a silpat lined baking sheet. Bake for 5 minutes. Allow to cool, then break into pieces.
- Chocolate Sauce:
- 4 ounces 4 ounces bittersweet chocolate
- 7 tablespoons 7 tablespoons water
- 1/4 cup 1/4 cup butter
- Add the chocolate, water and butter to a double boiler. Stir until melted then cool and drizzle on top of cakes.
Preparation
Step 1
Preheat the oven to 325 degrees F. Grease 12 baking rings with spray and arrange them over a greased and lined baking sheet.
Mix the butter and chocolate in a stainless steel bowl over a double boiler. Melt until a smooth texture forms. Put the bowl over a double chiller.
*Cook's Note: This is like a double boiler except the bottom bowl is filled with ice. Add the sugar and eggs to a medium bowl and whisk to combine. Slowly fold the eggs into the chocolate and butter mixture, then fold in the flour.
Fill the baking rings 1/2-full with the batter. Bake in the oven until the sides have set but the center is glossy, about 6 minutes. Remove from oven, let cool a few minutes, then lift the baking ring off each cake.
For assembly, add 1 to 2 tablespoons Creme Anglaise to each serving plate. Add butterscotch sauce to plates using a fancy design. Do the same with the Raspberry Coulis. Add a piece of Pistachio Tuile. Transfer the molten cakes from baking sheet to the plates on top of the sauces. Drizzle chocolate sauce on top and garnish with berries.