Chocolate Espresso Torte with Espresso Crème Anglaise

This recipe is from the Eggs & Espresso episode of A is for Apple, hosted by Robert Jewell.

Serves: 10 – 12

Ingredients

• 1 lb (454g) semi-sweet chocolate
• 1lb (454g) butter
• 6 whole room temperature eggs
• 6 egg yolks room temperature
• 1 cup (250ml) espresso coffee
• 1 cup (250ml) sugar

Espresso Crème Anglaise

• 2 teaspoons (10ml) powdered espresso
• 1 cup (250ml) 35% cream
• 1 cup (250ml) whole milk
• ½ cup (125ml) sugar
• ½ vanilla bean
• 4 yolks room temperature
• 1 teaspoon (5ml) bourbon

Directions

For Crème Anglaise

1. Set a fine strainer over a medium bowl set over a bowl full of ice.
2. Warm the milk, cream and the scraped vanilla bean with the empty pod over medium low heat just too almost a simmer.
3. Remove from heat and whisk in espresso powder.
4. In a separate bowl whisk sugar and yolks just to combine. Whisk in half of the hot mixture in a thin stream to temper the eggs slowly.
5. Pour the rest of the warm milk in and whisk to combine.
6. Place the pot over low heat and stir constantly with a spatula.
7. Cook until slightly thickened, about 4 minutes or until it can hold a finger line on a spoon.
8. Remove from heat and strain. Cool over the ice bath. Stirring occasionally.
9. Keep refrigerated. Serve with espresso cake.

For Espresso Torte

1. Preheat oven to 300F (149°C)
2. Line an 8 inch (20 cm) spring form cake pan with parchment paper. Lightly butter the pan to prevent sticking.
3. Chop chocolate into small pieces. Chop butter into the same size pieces as chocolate. Place both chocolate and butter in a large stainless steel bowl.
4. Fill a medium sauce pan 1/3 with water.  Place over high heat and bring the water to a boil. Reduce heat to medium low and place the bowl of chocolate and butter over the simmering water.
5. Stir using a spatula until melted and evenly combined.
6. Remove from heat and cool to room temperature.
7. Place 1 cup (250ml) of hot espresso in a bowl and add the sugar. Stir to dissolve.
8. Place all the eggs in a separate bowl.
9. Whisk the eggs into the chocolate and add the espresso sugar syrup.
10. Place into a parchment lined spring form pan.
11. Place into preheated oven.
12. Bake for 30 minutes or until firm and set.
13. Remove from oven.  Cool on a wire rack.
14. Place into the refrigerator to cool.
15. To cut heat a knife under hot water, wipe and make clean slices.  Repeat heating and wiping the knife when necessary.
16. Serve with espresso crème anglaise (see recipe) and freshly whipped cream.