|
|
|
|
| Rich
chocolate cake, oozing deep, dark bittersweet chocolate cooled by
a lapping of perfectly pink Andy Boy cactus pear cream anglaise. Decadence
and beauty combined in one elegant dessert. |
Ingredients:
Crème Anglaise:
3 C half and half
3 C heavy cream
1 1/2 C sugar
6 egg yolks
1 vanilla bean, split
6 oz. Andy Boy cactus pear puree
Cake:
14 oz. bittersweet chocolate
14 oz. butter
8 oz. sugar
8 whole eggs
8 egg yolks
3 oz. cake flour, sifted
|
Directions:
| 1. |
For the sauce,
combine the half and half with the cream in a sauce pan and
bring just to the scalding point. |
| 2. |
In a separate bowl, whisk egg yolks with
sugar until creamy. |
| 3. |
Pour one cup of the scalded cream over
the egg mixture and slowly mix. Add to the remaining scalded
cream and pour into top of a double boiler, stirring constantly
until mixture thickens and foam starts to disappear. |
| 4. |
Let cool then chill. |
| 5. |
Remove from refrigerator and stir in Andy
Boy cactus pear puree. |
| 6. |
For the cake, in a double
boiler, melt chocolate and butter together. Add sugar until
melted in. Whisk in egg yolks. Whisk in whole eggs. Mix in flour.
|
| 7. |
Place in 8 buttered and sugared molds and
bake at 400 degrees for 10-12 minutes. (Center will be slightly
gooey). Remove from molds, place on plates and dust with confectioners’
sugar. Pour cactus pear crème anglaise around lava cakes. |
| |
Serves 8 |
|
 |
|
