So can we discuss chocolate? How Sara and I love all things chocolate? All the brownies and the double-chocolate cookies and the hot chocolate? How we both have entire cookbooks devoted to chocolate? How we have secret stashes of the good stuff tucked into the back corners of our pantries for emergency chocolate-related situations? So when American Heritage Chocolate asked us to share a recipe from their new book, we jumped at the chance.
![AHC_GMCH Book[1][1][1]](https://ourbestbites.com/wp-content/uploads/2015/12/AHC_GMCH-Book111-e1449034257200.png)
Part history book (it’s actually published by National Geographic!), part cookbook, this was a fascinating peek into the past of one of my favorite things, plus it’s full of incredible recipes like the Chocolate-Raspberry Silk Tart, Chocolate Tres Leches Cake, Double Chocolate Chip Cookies, and this Fine Chocolate Gâteau with Crème Anglaise (which is basically a fancy way of saying “dense, fudgy, almost-gooey chocolate wedges with creamy vanilla custard sauce.”)
To make this gâteau, you’re going to need butter (lots of it…1 1/4 cups, which equals 2 1/2 sticks), 16 ounces of bittersweet chocolate or American Heritage Chocolate, 7 room temperature eggs, sugar, vanilla extract, flour, salt, and, if you’re feeling it, a little bit of cinnamon.
To make the cake, position a rack in the center of the oven and preheat to 350 degrees F. Butter and flour the inside of a 9″ springform pan,
then sprinkle with flour…
and swirl the pan so the flour coats the inside of then pan, then tap out the excess flour. Melt the butter in a large saucepan over low heat. Remove the saucepan from heat and add the chocolate. The American Heritage Chocolate is not as dense as regular baking chocolate, so don’t be alarmed. All will be well. We’re talking chocolate here. Allow to stand for about 3 minutes or until the chocolate has softened. Whisk until the chocolate is smooth and melted.
Let the mixture cool until tepid but is still liquid, about 10 minutes. In a large bowl or the bowl of a stand mixer, combine the eggs, sugar, and vanilla.
Beat on high speed
until the mixture is very pale and tripled in volume (about 3 minutes in a stand mixer or 5 minutes if using a hand mixer).
Reduce the speed to low. Add the chocolate mixture an dmix until combined. Remove the bowl from the stand mixer and lightly sprinkle the flour, salt, and cinnamon over the chocolate mixture.
Fold it in with a flexible spatula and spread the batter evenly in the pan.
Bake until the center is set but the cake jiggles cohesively (like gelatin or a cheesecake) when you shake it gently, about 28-37 minutes (start checking around 28 minutes). Let the gâteau cool completely in the pan on a wire cake rack. Run a knife around the inside of the pan and remove the sides. Wrap the gâteau with plastic wrap and refrigerate until completely chilled, at least 8 hours, preferably 24 hours. It can be refrigerated for up to 3 days.
To make the crème anglaise, heat the milk with the vanilla bean halves (if using) in a medium saucepan over low heat until small bubbles form around the edges of the pan, about 10 minutes.
Remove the vanilla bean halves. Using the tip of a small sharp knife, scrape the seeds from the vanilla bean halves into the milk and discard the pods. In a medium heat-proof bowl, whisk the egg yolks and sugar together until the mixture is pale and thickened. Gradually whisk in about 1/2 cup of the hot milk, then gradually whisk in the remaining milk. Return the mixture to the saucepan and cook the custard on medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of a spoon. Strain the custard through a wire mesh strainer. If using vanilla extract, add it now. Cover the bowl loosely with plastic wrap. Let the sauce cool, stirring occasionally, for about 1 hour.
Refrigerate until chilled (at least 2 hours). To serve, let the cake stand at room temperature for 1 hour. Using a thin, sharp knife dipped into hot water, slice the gâteau. For each serving, spoon a few tablespoons of the crème anglaise onto a dessert plate and top with sliced cake. If desired, dust the top with powdered sugar. I also wouldn’t say no to a dollop of sweetened whipped cream. Just sayin’.
Chocolate Gâteau with Crème Anglaise
Ingredients
GÂTEAU
- Flour and softened butter for the pan
- 1 pound bittersweet chocolate or American Heritage Chocolate
- 1 1/4 cups 2 1/2 sticks unsalted butter
- 7 large eggs at room temperature
- 1 1/4 cups sugar
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon table salt
- 1/2 teaspoon ground cinnamon optional
CRÈME ANGLAISE
- 1 1/2 cups whole milk
- 1 vanilla bean split lengthwise, or 1 teaspoon vanilla extract
- Yolks of 4 large eggs at room temperature
- 1/3 cup sugar
Instructions
- To make the cake, position a rack in the center of the oven and preheat to 350 degrees F. Butter and flour the inside of a 9" springform pan, tapping out the excess flour.
- Melt the butter in a large saucepan over low heat. Remove the saucepan from heat and add the chocolate. Allow to stand for about 3 minutes or until the chocolate has softened. Whisk until the chocolate is smooth and melted. Let the mixture cool until tepid but is still liquid, about 10 minutes.
- In a large bowl or the bowl of a stand mixer, combine the eggs, sugar, and vanilla. Beat on high speed until the mixture is very pale and tripled in volume (about 3 minutes in a stand mixer or 5 minutes if using a hand mixer). Reduce the speed to low. Add the chocolate mixture an dmix until combined. Remove the bowl from the stand mixer and lightly sprinkle the flour, salt, and cinnamon over the chocolate mixture. Fold it in with a flexible spatula and spread the batter evenly in the pan.
- Bake until the center is set but the cake jiggles cohesively (like gelatin or a cheesecake) when you shake it gently, about 28-37 minutes (start checking around 28 minutes). Let the gâteau cool completely in the pan on a wire cake rack.
- Run a knife around the inside of the pan and remove the sides. Wrap the gâteau with plastic wrap and refrigerate until completely chilled, at least 8 hours, preferably 24 hours. It can be refrigerated for up to 3 days.
- To make the crème anglaise, heat the milk with the vanilla bean halves (if using) in a medium saucepan over low heat until small bubbles form around the edges of the pan, about 10 minutes. Remove the vanilla bean halves. Using the tip of a small sharp knife, scrape the seeds from the vanilla bean halves into the milk and discard the pods.
- In a medium heat-proof bowl, whisk the egg yolks and sugar together until the mixture is pale and thickened. Gradually whisk in about 1/2 cup of the hot milk, then gradually whisk in the remaining milk. Return the mixture to the saucepan and cook the custard on medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of a spoon. Strain the custard through a wire mesh strainer. If using vanilla extract, add it now. Cover the bowl loosely with plastic wrap. Let the sauce cool, stirring occasionally, for about 1 hour. Refrigerate until chilled (at least 2 hours).
- To serve, let the cake stand at room temperature for 1 hour. Using a thin, sharp knife dipped into hot water, slice the gâteau. For each serving, spoon a few tablespoons of the crème anglaise onto a dessert plate and top with sliced cake.
Nutrition
This post was sponsored by American Heritage Chocolate, but all opinions are completely our own.
Questions & Reviews
MMm I love chocolate chip cookies!
We love ALL chocolate desserts! Grandma’s Triple Fudge Fantasy cake is one of the top choices, though:)
I love chocolate too much! This gateau looks crazy delicious. 🙂
Yum! Trying not to drool on my keyboard… We love ALL desserts chocolate, but especially love grandma’s triple chocolate fudge fantasy cake:)
My favorite chocolate dessert is Chocolate Mousse Cake from Fogo de Chão. My favorite chocolates are Dark Chocolate Patty’s from See’s candies.
Yummy!! I’m a brownie girl all the way. This looks like the ultimate dessert!
I love most chocolate items, but I particularly love this simple French torte that one of my French exchange students from high school showed me how to make. It’s so light yet so rich and chocolatey 🙂
Oh my goodness I love anything chocolate, but brownies might be at the top of the list! I have to try this!
Like my dad used to say, I only llike two kinds of chocolate, hot and cold! This recipe looks delicious!
I love anything chocolate raspberry. Although one of my favorite holiday treats is peppermint bark. This cake looks delicious!
Oh, my goodness! This looks amazing! I wish I didn’t have so much going on today so I could make it now! Yum! This looks like the perfect treat for a Christmas gathering! I can’t wait to try it! And, I think I need that book so I can try all the other recipes in it!
I love chocolate cake! Seriously I dream about it!!
Wow, that sounds rich and delicious. I love chocolate!
My favorite chocolate dessert is the OBB Misissippi Mud Brownies!!! But I am definitely trying this recipe on Christmas, it looks delicious.
Brownies
This dessert looks yummy! But if I had to pick, chocolate chip cookies!
I have to pick just one?!! Okay, it’s the King Arthur Flour chocolate cake with raspberries. I finally found a cake that tastes like a bakery with ingredients I have at home.
My favorite chocolate dessert is mousse!
All chocolate is good, but molten lava cakes are my favorite!
I think my favorite chocolate dessert is German chocolate cake with coconut pecan frosting, but it’s a tough choice because I love most any chocolate dessert!
My favorite chocolate dessert is a rich, warm, chocolate brownie
Mmmm, chocolate. Favorite chocolate dessert? Hard to narrow it down, but would have to say brownies.
My favorite is chocolate fondue with all the yummy things to dip: marshmallows, strawberries, angel food cake, rice krispies, apples, pretzels. Yum!
My absolute favorite chocolate dessert is a moist, chewy brownie with chocolate frosting and a sprinkling of toasted nuts!
I absolutely love chocolate too! A chocolate chocolate-chip cookie is always amazing.
Yumm! This looks wonderful! I love my chocolate straight up — as in chocolate chips from the bag or truffles.
My favorite chocolate dessert is a chocolate layered cake with chocolate ganach and fudge icing. It is delicious and the cake my boys ask for on their birthday or other special occasions.
Ammie
What a neat book! I would love to get my hands on a copy!
My favorite chocolate dessert is probably brownies….with ice cream~ and hot fudge sauce if I’m feeling naughty.
Oh my goodness!! That looks so delicious…can’t wait to try it!!
Oh my, it looks divine!!