Mini Dark Chocolate Bundts with Crème Anglaise
This recipe is one of the most decadent (retro) desserts we found in a tiny Brooklyn bakery.
- 4 ounces coarsely chopped dark (at least 64 percent) chocolate
- 1/2 cup very hot (simmering) water
- 1/2 cup Dutch cocoa powder
- 2 tsp. espresso powder
- 1/2 cup sour cream
- 1 cup cake flour , plus more for pans
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 10 Tbsp. (1 1/4 sticks) butter softened, plus more for pans
- 1 cup tightly-packed dark brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 tsp. pure vanilla extract
- 4 large egg yolks
- 1/4 cup sugar
- 1/2 cup heavy cream
- 1 cup milk
- 1 vanilla bean scraped, seeds removed
- Pinch of salt
- 1 Tbsp. brandy
Place chocolate in a medium bowl. Pour simmering water on top and let stand for 3 minutes. Add cocoa and espresso powders; whisk together until smooth. Let stand 15 minutes. Stir in sour cream until blended.
Meanwhile, in a separate bowl, whisk together flour, salt, baking powder, and baking soda; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar together until smooth and creamy, 3 minutes. Scrape down the bowl and add eggs and egg yolk, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
Turn mixer to low. Add the flour mixture in 3 parts to the butter-egg mixture, alternating with the chocolate mixture in 2 parts. Scrape down the bowl, then mix on low speed for a few more seconds.
Fill the mini Bundt pans about halfway full and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove Bundts from oven and place pans on racks to cool, 5 minutes; loosen cakes from edges of pans with a small heatproof spatula and invert onto racks. Let cool.
To make crème anglaise: In a large bowl, whisk together egg yolks and sugar. Set aside.
In a medium saucepan, heat heavy cream, milk, vanilla, and salt until just about to boil.
While whisking constantly, add half of milk mixture to egg mixture. Then stir egg-milk mixture back into saucepan with rest of milk; cook over low heat whisking constantly until thickened so as not to cook the eggs, 2 to 4 minutes (should coat the back of a spoon).
Strain mixture through a fine sieve. Add brandy and chill in the refrigerator at least 3 hours or overnight. When mixture is cool, pour over Bundts and serve immediately.