Seattle Culinary Academy

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Warm-Chocolate-Cakes-with-Coffee-Creme-Anglaise

Warm Chocolate Cakes with Coffee Crème Anglaise

This recipe was provided by Layna Vaughn who did an independent study on healthy cooking following her graduation from the Seattle Culinary Academy in 2013.

Ingredients:

Chocolate Cakes

  • Canola spray
  • Confectioners’ sugar
  • 2 large eggs, separated
  • 1/4 cup granulated sugar
  • 1/4 cup chopped bittersweet chocolate
  • 1/3 cup nonfat plain yogurt

Coffee Crème Anglaise

  • 1 cup 2% milk
  • 1/4 cup granulated sugar
  • 1/4 vanilla bean
  • 1/4 cup brewed coffee
  • 3 large egg yolks

Directions:

To make cakes: Lightly coat eight 4-ounce ramekins with canola oil spray and dust with confectioners’ sugar.

1. In a small bowl, combine the 2 egg yolks with 1 tablespoon of granulated sugar. Beat with a whisk until very pale and thick.

2. With an electric mixer on high speed, beat egg whites in a medium, clean bowl until foamy. Add remaining 3 tablespoons granulated sugar, 1 teaspoon at a time, beating on high until stiff peaks form.

3. Melt chocolate in the top of a double boiler. Remove from heat and stir in yogurt.

4. Stir a small amount of melted chocolate mixture into egg mixture to temper the yolks. Add yolk mixture to remaining chocolate mixture and mix well. Carefully fold in egg whites. Spoon batter into ramekins, dividing evenly; refrigerate for at least 30 minutes.

5. To make coffee Crème Anglaise: Combine milk, granulated sugar, vanilla bean and coffee in a large saucepan. Bring to a simmer over medium heat, stirring constantly. Remove pan from heat. Carefully remove vanilla bean and place on a cutting board. With a sharp knife, slice bean lengthwise and scrape the seed paste into the milk mixture. Stir. Discard the bean.

6. Place egg yolks in a small bowl. While stirring, add about ½ cup of hot milk mixture into the egg yolks to temper. Add yolks to milk. Return pan to medium heat and bring to a simmer, stirring constantly. Simmer for 1 more minute. Remove from heat and let cool. When the Crème Anglaise reaches room temperature, cover and refrigerate at least 1 hour.

7. To bake cakes: Place a baking sheet in oven on middle rack. Preheat oven to 325F. Remove ramekins from refrigerator and place on baking sheet in oven. Bake for 12 to 15 minutes or until the cakes spring back when lightly touched. Cool for 2 to 3 minutes.

8. Serve cakes in ramekins or invert onto eight plates. Serve each with 2 tablespoons Coffee Crème Anglaise. Makes 8 servings.

Recipe edited for preparation in home kitchens by Nutrition Project Instructor Lorelle Del Matto, MS, RDN, CD.

Ingredients

  • 2 lg eggs, separated
  • 1/4 cup cane sugar
  • 1/4 cup chopped bittersweet chocolate
  • cup nonfat plain yogurt

Coffee Crème Anglaise

  • 1 cup 2% milk
  • 1/4 cup granulated sugar
  • 1/4 vanilla bean
  • 1/4 cup brewed coffee
  • 3 large egg yolks

Garnish:

  • 1/4 cup heavy whipping cream and 1 TB sugar, whipped to soft peaks by hand.
  • 8 TB, or approximately 8 strawberries, divided. Half cut into small dice and macerated in 1 tsp
    of sugar, the other half cut into 1/8” slices and fanned out. See photo for design.
  • 1 TB confections sugar, for dusting

Method:

1. Lightly coat eight 4-ounce individual aluminum molds or ramekins with canola oil spray and dust with confectioners’ sugar.

2. In a small bowl, combine egg yolks with 1 tablespoon of cane sugar. Beat with a whisk until very pale and thick.

3. With an electric mixer on high speed, beat egg whites in a medium bowl until foamy. Add cane sugar, 1 teaspoon at a time, beating on high until stiff peaks form.

4. Melt chocolate in the top of a double boiler. Remove from heat and stir in yogurt. While stirring, add a small amount of chocolate mixture into egg mixture to temper the yolks. Add yolks to chocolate mixture and mix well. Carefully fold in egg whites. Spoon 1/4 cup into each mold and refrigerate for at least 30 minutes (or they will keep covered in the refrigerator for up to three days. They can be baked off individually when needed).

5. Combine milk, cane sugar, vanilla bean and coffee in a large saucepan. Bring to a simmer over medium heat, stirring constantly. Immediately remove vanilla bean, cut it open lengthwise with a sharp knice, and scrape the seed paste into the milk mixture. Stir. Discard the bean.

6. Place egg yolks in a small bowl. While stirring, add about 1/2 cup of hot milk mixture into the egg yolks to temper. Add yolks to simmering milk. Cook for 1 more minute. Remove from heat and let cool. When the crème anglaise reaches room temperature, cover and refrigerate at least 1 hour.