Ingredients
12ozdark chocolate,semisweet, milk, or bittersweet can be used too, whichever you prefer
1tspNielsen-Massey Pure Coffee Extract
1tspNielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2sticks butter,cut into pieces
5large eggs,room temperature
1¼cupssugar
2cupslight cream
1tbspNielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
⅓cupgranulated white sugar
5large egg yolks
Preparation
Preheat the oven to 350 degrees F.
Add 1-inch of hot water to a pan with at least 2-inch sides that are larger than your springform pan.
Add the chocolate and butter to a microwave-safe bowl.
Microwave for 30 seconds in three intervals but don’t mix.
Let sit for 1 minute, then stir the butter and chocolate until smooth.
In a larger second bowl, mix the eggs and sugar with a whisk. Make sure the chocolate is not too hot.
Whisk in the chocolate into the egg mixture slowly until fully combined.
Sit your springform pan on top of a sheet of foil and press it up against the sides so there is a barrier between the pan and the water.
Add the batter, cover the top with foil, and put it in your pan with water. Bake in a water bath for 75 minutes.
Remove from the oven and from the water bath. Uncover and let cool completely.
In a large bowl, whisk the egg yolks and sugar until combined.
In a medium saucepan, heat the light cream and the Neilsen-Massey Vanilla Bean Paste until it is at a light simmer just before boiling.
Turn the heat off the saucepan and ladle ¼ cup of the cream mixture into the egg and sugar mixture, whisking quickly.
Working ¼ cup at a time, keep whisking it in until you do that about 4 times then slowly add in the rest while whisking. Whisk quickly to avoid the eggs curdling.
Put the mixture back into the saucepan and heat slowly on medium-low until just below boiling for 170 to 175 degrees F.
Pass it through a strainer for a smooth creme anglaise. Pour the creme anglaise over the cake.
Serve the cake with fresh berries.
