Marthas soft chocolate cake with orange creme anglaise

Recipes / Appetiziers

This warming chocolate pudding is another Martha Stewart triumph - refined enough for a dinner party but using everyday ingredients, suitable for a budget-conscious family dessert.

Recipe «Marthas soft chocolate cake with orange creme anglaise» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup milk, 2 tbsp caster sugar, 1 tbsp orange rind, finely grated, Pinch of salt, 3 large egg yolks , 125g unsalted butter, chopped, 100g dark chocolate, chopped, 1/2 tsp salt , 2 large eggs, 2 large egg yolks, 1/4 cup caster sugar, 2 tsp plain flour.

Ingredients:

  • 1 cup milk 
  • 2 tbsp caster sugar 
  • 1 tbsp orange rind, finely grated 
  • Pinch of salt 
  • 3 large egg yolks 
  • 125g unsalted butter, chopped 
  • 100g dark chocolate, chopped 
  • 1/2 tsp salt 
  • 2 large eggs 
  • 2 large egg yolks 
  • 1/4 cup caster sugar 
  • 2 tsp plain flour 

Instructions

  1. Make Creme anglaise: Combine milk, sugar, orange rind and salt in a medium saucepan over medium heat. Bring to a simmer. Remove from heat. Cover. Stand for 1 hour to allow flavours to develop.
  2. Reheat milk mixture until hot (don't boil). Whisk egg yolks in a large heatproof bowl. Gradually whisk in milk mixture. Return to pan. Cook over medium-high heat, stirring, for 2 minutes or until mixture is hot (don't simmer). Reduce heat to medium. Cook, stirring, for 4 minutes or until mixture is thick and coats the back of a wooden spoon. Strain mixture through a fine sieve into a bowl. Cover surface with plastic wrap. Chill in the fridge for 2 hours or until cold.
  3. Make Cake: Preheat oven to 200C/ 180C fan-forced. Grease a 6-cup-capacity (1.5 litre) baking dish. Place butter, chocolate and salt in a saucepan over medium-low heat. Cook, stirring, for 3 minutes or until melted. Set aside for 10 minutes to cool.
  4. Using an electric mixer, beat eggs, egg yolks and sugar on medium speed for 6 to 8 minutes or until thick and creamy. Add chocolate mixture. Beat to combine. Add flour. Beat to combine.
  5. Transfer batter to prepared dish. Bake for 9 to 10 minutes or until mixture is set around the edge but still soft in centre. Cool for 3 minutes. Serve warm with creme anglaise.