Rich Chocolate Cake With Creme Anglaise

Ingredients

The creme anglaise:

• 1 cup unblanched whole almonds, coarsely chopped
• 2 cups whole milk
• 4 egg yolks
• ⅔ cup sugar
• 1 teaspoon vanilla extract

The cake:

• 10 ounces best-quality semisweet chocolate, chopped
• ⅔ cup dark brown sugar
• ½ cup unsalted butter
• 4 eggs, separated
• 1 ½ teaspoons vanilla extract
• ½ cup slivered almonds, toasted and ground
• 6 tablespoons all-purpose flour
• ¼ teaspoon kosher salt

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    488 calories; 28 grams fat; 13 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 3 grams dietary fiber; 46 grams sugars; 9 grams protein; 122 milligrams cholesterol; 117 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 servings

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. To serve, spoon sauce onto each plate and top with a slice of cake.

1 hour 20 minutes