michelleinil
Well-known member
I had this recipe at L'Etoile's in Madison,Wisconsin. It is wonderful!!!!
L'Etoile's Chocolate Vesuvius Cake with Ancho Chili Truffle, Mole Crème Anglaise and Butterscotch Sauce
Ancho chili truffle (see recipe)
Mole crème anglaise (see recipe)
Butterscotch sauce (see recipe)
3 ounces unsalted butter
6 ounces bittersweet chocolate
½ teaspoon raspberry vinegar
6 eggs
½ cup sugar (divided)
1/8 teaspoon cream of tartar
Pinch of salt
Make ancho chili truffle, mole crème anglaise and butterscotch sauce.
For cake: In a double boiler, melt butter, chocolate and vinegar. Whisk until smooth.
Separate eggs into two bowls. Add ¼ cup of the sugar to the yolks and mix on high speed in an electric mixer until pale yellow and slightly thick. Fold into warm melted chocolate.
In the other bowl, add remaining ¼ cup sugar to egg whites, cream of tartar and salt. Mix on high speed until very soft peaks form. Gently fold egg white mixture into chocolate mixture until well incorporated.
Divide batter among 8 well-greased brioche tins that are about 4 to 5 inches around and about 2 to 3 inches high. The cakes also can be made in large muffin tins or miniature fruitcake pans.
When ready to serve cake, preheat oven to 400 degrees.
Scoop out eight equal portions of the ancho chili truffle and roll into balls. Place a ball in the center of each brioche tin of cake batter.
Bake cakes in preheated oven 10 minutes. When done, the truffle center will be liquid and the cake should feel spongy.
Remove cakes from tins and set each on a serving plate in a pool of crème anglaise. Drizzle with warm butterscotch and serve immediately. Makes 8 servings.
Ancho chili truffle:
¾ cup heavy whipping cream
1 teaspoon ground ancho chili powder (available at ethnic markets)
8 ounces bittersweet chocolate, finely chopped
½ tablespoon unsalted butter, room temperature
Combine cream and chili powder in a small saucepan. Bring to a simmer, then immediately remove from heat. Let sit 15 minutes.
In a medium bowl, combine chocolate and butter.
Return cream mixture to stovetop and bring to just under a boil, then whisk into the chocolate butter mixture and mix until smooth. Chill until solid, about 1 hour.
Mole crème anglaise:
4 cups half-and-half cream
½ cup sugar
1 teaspoon ground espresso
1 teaspoon ground allspice
1 to 2 dry guajillo chiles, stemmed and seeded (available at ethnic markets)
1 teaspoon ground cinnamon
1 whole vanilla bean (split and scraped)
8 egg yolks
Combine all ingredients but egg yolks in a medium saucepot and stir until well incorporated. Bring to just under a boil, then turn off and let steep about 30 minutes. Put egg yolks in a large bowl and whip gently. Slowly add cream mixture to eggs to temper them. Return all batter to pan and cook over high heat, stirring constantly until mixture thickens enough to coat back of spoon. Remove from heat and strain. Chill.
Butterscotch sauce:
1 cup sugar
1 tablespoon water
1 tablespoon butter
¼ cup heavy whipping cream
1 can (14 ounces) sweetened condensed milk
Pinch of sea salt
In heavy pot, heat sugar and water over high heat until caramel-colored, about 10 minutes. Remove from heat. Add butter, cream and sweetened condensed milk and return to stovetop over low heat. Add salt and cook, whisking until smooth, about 5 minutes. Let cool.
L'Etoile's Chocolate Vesuvius Cake with Ancho Chili Truffle, Mole Crème Anglaise and Butterscotch Sauce
Ancho chili truffle (see recipe)
Mole crème anglaise (see recipe)
Butterscotch sauce (see recipe)
3 ounces unsalted butter
6 ounces bittersweet chocolate
½ teaspoon raspberry vinegar
6 eggs
½ cup sugar (divided)
1/8 teaspoon cream of tartar
Pinch of salt
Make ancho chili truffle, mole crème anglaise and butterscotch sauce.
For cake: In a double boiler, melt butter, chocolate and vinegar. Whisk until smooth.
Separate eggs into two bowls. Add ¼ cup of the sugar to the yolks and mix on high speed in an electric mixer until pale yellow and slightly thick. Fold into warm melted chocolate.
In the other bowl, add remaining ¼ cup sugar to egg whites, cream of tartar and salt. Mix on high speed until very soft peaks form. Gently fold egg white mixture into chocolate mixture until well incorporated.
Divide batter among 8 well-greased brioche tins that are about 4 to 5 inches around and about 2 to 3 inches high. The cakes also can be made in large muffin tins or miniature fruitcake pans.
When ready to serve cake, preheat oven to 400 degrees.
Scoop out eight equal portions of the ancho chili truffle and roll into balls. Place a ball in the center of each brioche tin of cake batter.
Bake cakes in preheated oven 10 minutes. When done, the truffle center will be liquid and the cake should feel spongy.
Remove cakes from tins and set each on a serving plate in a pool of crème anglaise. Drizzle with warm butterscotch and serve immediately. Makes 8 servings.
Ancho chili truffle:
¾ cup heavy whipping cream
1 teaspoon ground ancho chili powder (available at ethnic markets)
8 ounces bittersweet chocolate, finely chopped
½ tablespoon unsalted butter, room temperature
Combine cream and chili powder in a small saucepan. Bring to a simmer, then immediately remove from heat. Let sit 15 minutes.
In a medium bowl, combine chocolate and butter.
Return cream mixture to stovetop and bring to just under a boil, then whisk into the chocolate butter mixture and mix until smooth. Chill until solid, about 1 hour.
Mole crème anglaise:
4 cups half-and-half cream
½ cup sugar
1 teaspoon ground espresso
1 teaspoon ground allspice
1 to 2 dry guajillo chiles, stemmed and seeded (available at ethnic markets)
1 teaspoon ground cinnamon
1 whole vanilla bean (split and scraped)
8 egg yolks
Combine all ingredients but egg yolks in a medium saucepot and stir until well incorporated. Bring to just under a boil, then turn off and let steep about 30 minutes. Put egg yolks in a large bowl and whip gently. Slowly add cream mixture to eggs to temper them. Return all batter to pan and cook over high heat, stirring constantly until mixture thickens enough to coat back of spoon. Remove from heat and strain. Chill.
Butterscotch sauce:
1 cup sugar
1 tablespoon water
1 tablespoon butter
¼ cup heavy whipping cream
1 can (14 ounces) sweetened condensed milk
Pinch of sea salt
In heavy pot, heat sugar and water over high heat until caramel-colored, about 10 minutes. Remove from heat. Add butter, cream and sweetened condensed milk and return to stovetop over low heat. Add salt and cook, whisking until smooth, about 5 minutes. Let cool.