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
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Nutritional Information
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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. -
10 servings
Preparation
- 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.
1 hour 20 minutes
Dining and Cooking