Soft Chocolate Cake With Orange Creme Anglaise Recipes

SOFT CHOCOLATE CAKE WITH ORANGE CREME ANGLAISE

Steps:

• 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.

CHOCOLATE SOUFFLé CAKE WITH ORANGE CARAMEL SAUCE

Steps:

• Make cake:
• Put a small roasting pan filled halfway with hot water in bottom third of oven (to provide moisture during baking), then preheat oven to 325°F. Butter a 10-inch springform pan and line bottom with a round of parchment or wax paper. Butter paper.
• Melt butter and chocolate together in a heavy saucepan over low heat, stirring, then remove from heat. Beat together yolks, 1/3 cup sugar, and 1/2 teaspoon salt in a large bowl with an electric mixer until thick and pale, and ribbons form when beater is lifted, about 6 minutes. Beat whites at medium speed with cleaned beaters in another large bowl until they just hold soft peaks. Gradually add 1/3 cup sugar, beating until whites just hold stiff peaks. Stir warm chocolate mixture into yolk mixture until combined well. Stir one fourth of egg whites into chocolate mixture to lighten, then fold in remaining egg whites gently but thoroughly.
• Pour batter into springform pan and bake in middle of oven (do not place springform pan in pan of hot water) until a tester inserted in center comes out with crumbs adhering, about 1 hour (a crust will form and crack on top of cake as it bakes). Transfer to a rack and cool 10 minutes (cake will "deflate" as it cools). Run a thin knife carefully around edge of cake, then remove side of pan. Cool cake on bottom of pan 30 minutes, then invert onto another rack or plate. Remove bottom of pan, then carefully peel off parchment. Invert cake onto a serving plate.
• Make sauce while cake bakes:
• Remove zest from 2 oranges and trim any white pith from zest. Cut zest into enough very thin strips to measure 1/4 cup. Squeeze juice from 3 oranges and strain through a fine sieve. Measure out 1 cup juice.
• Cook remaining 1/2 cup sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add zest and cook, stirring, until fragrant, about 15 seconds. Tilt pan and carefully pour in juice (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, then cool sauce.
• Serve cake with orange sauce.

FIVE-SPICE ANGEL FOOD CAKE WITH ORANGE CREME ANGLAISE-HOMEMADE

Steps:

• For cake: In bowl, sift together flour, five-spice powder and salt.
• Sift mixture a second time.
• In the bowl of an electric mixer with a whisk attachment, beat egg whites, cream of tartar, and extracts together at medium speed.
• Increase speed to high and continue to beat mixture until soft peaks form.
• Gradually add the sugar, beating until just before peaks are stiff.
• Egg white mixture should be glossy and smooth.
• Be careful not to over beat, or the cake will not be as tall.
• Fold half of the flour mixture into the egg white mixture with a rubber spatula.
• Then fold in the remaining flour mixture, being careful not to overwork the batter and knock the air out.
• Pour batter into ungreased 10-inch tube pan and place on the middle oven rack.
• Bake at 350°F until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.
• For Creme Anglaise: Meanwhile, in a 2-quart pan over medium-high heat, combine the half-and-half, sugar and orange peel.
• Bring the mixture to a scald (just below the boiling point), then remove from heat and set aside for the flavors to steep for 30 minutes.
• Return the pan to heat and reheat to scalding.
• Back to Cake: Remove cake from oven and let stand for a few minutes before inverting onto a rack to cool; do not remove cake from pan yet.
• Back to Sauce: In a medium bowl, whisk egg yolks.
• Add a ladle full of the scalded cream mixture to the yolks to temper them, whisking immediately.
• This is important or you will end up with scrambled eggs instead of a nice sauce.
• With heat at medium, add warmed yolks to pan, whisking constantly until mixture is thick enough to coat the back of a spoon, about 5 minutes.
• (Do not allow mixture to come to a boil.) Immediately pour mixture through a fine-mesh sieve into a clean bowl.
• Set the bowl into a larger bowl of ice water and allow it to cool.
• When cold, stir in the orange-flavored liqueur.
• Back to cake: When cake is completely cool, turn pan over and gently run a knife around the edges to loosen cake.
• Turn cake out onto a serving plate.
• Cut cake using a serrated knife and serve each piece atop a pool of creme anglaise.

RICH CHOCOLATE CAKE WITH CREME ANGLAISE

Steps:

• To make the creme anglaise, preheat the oven to 350 degrees. Place the almonds on a baking sheet and toast until nicely browned, stirring twice, about 10 minutes; watch carefully to prevent burning. Place in a saucepan with the milk and bring just to a boil. Remove from heat, cover and let stand 15 minutes.
• Whisk the egg yolks and sugar together until pale yellow. Bring the milk mixture back to a simmer. Whisking constantly, add the milk to the yolk mixture. Return sauce to pan over low heat and cook, stirring constantly, until thick enough to coat the back of a spoon; do not let it simmer. Strain through a fine sieve. Stir in the vanilla. Refrigerate until cold.
• To make the cake, preheat oven to 350 degrees. Butter a 10-inch springform pan. Place chocolate, brown sugar and butter in a metal bowl over a pan of barely simmering water until melted. Mix well. Stir in egg yolks and vanilla, then almonds, flour and salt.
• Whip egg whites until firm but not dry. Stir 1/3 of the whites into chocolate mixture. Fold in remaining whites. Scrape batter into prepared pan and bake until a toothpick inserted into center comes out only slightly wet, about 30 minutes. Cool.
• To serve, spoon sauce onto each plate and top with a slice of cake.