INGREDIENTS

INSTRUCTIONS

Creme Anglaise: Bring half and half to simmer in heavy medium
saucepan. Scrape in seeds from vanilla bean; add bean. Whisk sugar  and
yolks in bowl. Gradually whisk in half and half mixture. Return  to
saucepan; stir over medium low heat until custard thickens and  leaves
path on back of spoon when finger is drawn across, about 5  minutes.
(Do not boil) Strain sauce. Cover, Chill until cold, at  least 4 hours.
Cake: Preheat oven to 350. Butter 9 inch springform pan with 2 3/4
inch high sides. Line bottom with parchment, Dust pan with flour, tap
out excess. Melt chocolate and butter in heavy medium saucepan over
low heat, stirring until smooth. Cool slightly, whisk in cocoa and
cassis. Using electric mixer beat eggs and sugar in large bowl until
mixture whites and triples in volume, about 6 minutes. Add
chocolate-butter mixture and fold together. Pour batter into prepared
pan. Bake until top forms crust and tester comes out with very moist
crumbs attached, about 40 minutes. Cool cake in pan on rack for 5
minutes. Press down on crusty portion of cake to even. Release pan
sides from cake. Turn out cake onto rack. Peel off parchment and cool
completely.  Icing: Bring cream to simmer in heavy medium saucepan. Add
chocolate  and 6 Tbls. cassis; Whisk until smooth. Let icing stand
until cool  but still spreadable, about 15 minutes. Place cake on
plate. Ice top  and sides. Chill 1 hour. (can be made 1 day ahead.
Cover, chill. Let  stand 2 hours at room temperature before serving.)
Simmer 3/4 cup  cassis in heavy small saucepan until reduced to
generous 1/2 c, about  5 minutes. Cool. Spoon creme anglaise onto
plates forming pool. Spoon  reduced cassis decoratively atop sauce and
swirl with knife. Place 1  slice in center of each plate.  Creme
Anglaise:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

A Message from our Provider:

“He who kneels before God can stand before anyone.”