Soft Chocolate Cake with Orange Creme Anglaise
This warm dessert blurs the line between cake and pudding.
- Total Time:
- Servings: 6
- Yield: Makes one 6 1/2-by-9-inch oval cake
Photography: David Meredith
Source: Martha Stewart Living, February 2012
For the Creme Anglaise
- 1 cup whole milk
- 3 tablespoons sugar
- 1 tablespoon finely grated orange zest (from 1 to 2 oranges)
- Coarse salt
- 3 large egg yolks
For the Cake
- Vegetable-oil cooking spray
- 1 stick unsalted butter
- 4 ounces bittersweet chocolate (70 percent), chopped (3/4 cup)
- Coarse salt
- 2 large eggs, plus 2 large egg yolks
- 1/4 cup sugar
- 2 teaspoons all-purpose flour
Make the creme anglaise: Bring milk, sugar, orange zest, and a pinch of salt to a simmer in a medium saucepan. Stir, and remove from heat. Cover, and let stand 1 hour.
Reheat milk mixture and whisk into egg yolks in a bowl; return to pan. Cook over medium-high heat, stirring, until just before mixture begins to simmer, about 2 minutes. Reduce heat to medium; cook, stirring, until mixture is thick and coats the back of a wooden spoon, about 4 minutes. Pour mixture through a fine sieve into a bowl; refrigerate until chilled, about 2 hours or up to 3 days.
Make the cake: Preheat oven to 400 degrees. Coat a 6-cup baking or gratin dish with cooking spray. In a heatproof bowl set over (not in) a saucepan filled with 2 inches simmering water, melt butter and chocolate with 1/2 teaspoon salt, whisking to combine.
Beat eggs, egg yolks, and sugar with a mixer on medium speed until light, frothy, and thick, 6 to 8 minutes. Add chocolate mixture, beating to combine. Add flour, beating to combine.
Transfer batter to dish; bake until set around edge but still soft in center, 10 to 12 minutes. Let cool for 3 minutes. Serve warm with creme anglaise.