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Title: Warm Chocolate Fondant Cake with Vanilla Bean Sauce
Categories: Cake Chocolate
Yield: 22 Each
| VANILLA BEAN SAUCE | ||
| 3 | c | Milk |
| 1 | c | Heavy cream |
| 8 | oz | Sugar |
| 10 | Egg yolks | |
| 1 | Vanilla bean | |
| CHOCOLATE FONDANT CAKE | ||
| 21 | oz | Unsalted butter |
| 16 | oz | Semi-sweet chocolate |
| 3 | oz | Bitter chocolate |
| 12 | Whole eggs | |
| 8 | Egg yolks | |
| 21 | oz | Confectioners sugar |
| 10 1/2 | oz | Pastry flour |
From the Chocolate Manufacturers Association Luncheon at the home of Julia Child in Cambridge, Massachusetts in September 1995:
Executive Chef Daniel Bruce, Boston Harbor Hotel
For vanilla bean sauce:
Place cream, milk, and vanilla into sauce and bring to boil. Remove vanilla seeds from pod, add back to milk and discard pod. In separate bowl, beat together egg yolks, sugar and temper cream into yolks. Place back on heat and cook, whisking constantly until mixture thickens. Remove, strain and cool in bowl in ice bath.
For chocolate fondant cake:
In double boiler, melt butter and chocolate, place into bowl and whisk in sugar, then eggs, then flour, being sure that each item is incorporated before adding next.
Butter and sugar 5 oz. molds, being sure that butter is soft and a good coating is achieved.
Pour batter into molds 4/5" high and bake at 425 degrees F in convection oven 7 minutes. Remove, let set 1 minute, unmold, sprinkle with powdered sugar and serve with vanilla bean sauce, shaved chocolate and whipped cream--garnish with mint.
MM format by Manny Rothstein
Chocolate Manufacturers Association National Confectioners Association : 7900 Westpark Blvd. Suite A 320, McLean, Virginia 22102 : Email: info@candyusa.org URL: http://www.candyusa.org
From: Manny Rothstein Date: 05-20-98 (05:34) The Once And Future Legend (1) Cooking
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