Mini Dark Chocolate Bundts with Crème Anglaise

Name: Mini Dark Chocolate Bundts with Crème Anglaise
Yield: 1
Ingredients: 4 oz. coarsely chopped dark (at least 64 percent) chocolate; 1/2 c. very hot (simmering) water; 1/2 c. Dutch cocoa powder; 2 tsp. espresso powder; 1/2 c. sour cream; 1 c. cake flour; 1/2 tsp. salt; 1 tsp. baking powder; 1/4 tsp. baking soda; 10 tbsp. butter; 1 c. dark brown sugar; 2 large eggs; 1 large egg yolk; 1 tsp. pure vanilla extract; 4 large egg yolks; 1/4 c. sugar; 1/2 c. heavy cream; 1 c. milk; 1 vanilla bean; 1 pinch salt; 1 tbsp. brandy

By Matt Lewis and Renato PoliafitoPublished: Jan 1, 2008

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Anytime is a good time to indulge in these rich, dark chocolate Bundt cakes topped with a brandy-spiked white-chocolate frosting. These decadent little cakes were developed by a tiny Brooklyn bakery called Baked.

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Ingredients

Bundts:

4 oz. 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
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
10 Tbsp. butter
1 cup dark brown sugar
2 large eggs
1 large egg yolk
1 tsp. pure vanilla extract

Crème Anglaise:

4 large egg yolks
1/4 cup sugar
1/2 cup heavy cream
1 cup milk
1 vanilla bean
1 pinch salt
1 Tbsp. brandy

Directions

1. Step 1To make Bundts: Preheat oven to 350 degrees. Grease and flour 8 (1-cup) mini Bundt pans.
2. Step 2Place 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.
3. Step 3Meanwhile, 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.
4. Step 4Turn 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.
5. Step 5Fill 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.
6. Step 6To make crème anglaise: In a large bowl, whisk together egg yolks and sugar. Set aside.
7. Step 7In a medium saucepan, heat heavy cream, milk, vanilla, and salt until just about to boil.
8. Step 8While 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).
9. Step 9Strain 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.