Orange Cake
Creme Bruleed Chocolate Bundt
2015-02-09 22:06:34
Serves 10
Nutrition Facts
Serving Size
250g
Servings
10
Amount Per Serving
Calories 778
Calories from Fat 303
% Daily Value *
Total Fat 34g
52%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 17g
Cholesterol 193mg
64%
Sodium 529mg
22%
Total Carbohydrates 108g
36%
Dietary Fiber 4g
18%
Sugars 73g
Protein 13g
Vitamin A
11%
Vitamin C
9%
Calcium
21%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- The Crème Brulee
- 3/4 cup heavy cream
- 1 vanilla bean
- 5 large egg yolks, at room temperature
- 3 tablespoons sugar
- The Cake
- 1 1/2 cups sugar
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 teaspoon vanilla
- 2 large egg whites
- 1 1/2 cups fresh raspberries
- 1/4 cup Chambord or other raspberry liqueur
- 3 to 4 tablespoons sugar
Instructions
- Crème Brulee
- Pour the heavy cream into a medium saucepan. Split the vanilla bean and scrape seeds into the pan, toss in the pod, and stir to mix. Bring just to boil over low heat.
- Meanwhile, in a medium heatproof bowl, whisk the egg yolks and sugar together just to blend. Place the bowl over a pan of simmering water and whisk, continuously and energetically, until the mixture is very pale and hot to the touch. Remove the yolks from the heat. Gradually but steadily whisk the cream into the yolks, pod and all.
- Put the bowl back over the hot water and let it sit there, with the heat turned off, whisking occasionally, for 5 to 10 minutes, until cream thickens. Set the bowl into a larger bowl filled with ice cubes and cold water and allow the mixture to cool, whisking now and then. When the custard is cool to the touch, discard the vanilla bean (or clean it and save it to flavor sugar) and push the mixture through a strainer into a clean bowl. Cover the bowl tightly and refrigerate for at least 2 hours.
- The Cake: Center a rack in the oven and preheat the oven to 350 degrees. Butter a 10-cup Bundt pan and dust the inside, including the center tube, with flour; tap out the excess.
- Sift together 1 cup of the sugar, the flour, cocoa, baking powder, and baking soda onto a sheet of parchment or waxed paper; add the salt.
- In a large bowl, whisk together the yolks, oil, water, and vanilla until blended. Whisk the dry ingredients gradually into the yolk mixture; set aside.
- In a large bowl, beat the 6 egg whites on low speed until they're foamy and form very soft peaks. Increase the mixer speed to medium-high and gradually add the remaining 1/2 cup sugar, beating until the whites are thick and shiny and hold peaks. Fold about one third of the whipped egg whites into the yolk mixture to lighten it, then turn the yolk mixture into the whites and fold it in gently but thoroughly.
- Baking the Cake: Pour and scrape the batter into the pan. Place the pan on a jelly-roll pan and bake for 35 to 40 minutes, or until the cake is springy to the touch and starts to pull away from the sides of pan. A toothpick inserted in center should come out clean. Remove the cake to a cooling rack and let it cool completely.
- Finishing the Cake: Place the cooled cake on a large serving plate. Toss the raspberries with the Chambord and spoon them, with their liqueur, into the center of the cake, filling the opening just to the top. Spoon the cold crème brulee over the berries and drizzle it down the sides of the cake.
- Sprinkle the crème brulee on the top of the cake with a little of the sugar and working with a blowtorch, close to the cake, caramelize the sugar. Continue sprinkling on sugar and caramelizing the top of the cake until it is evenly browned.
Notes
- The creme burlee should be made several hour ahead, or it can be made the day before. However, once you assemble the cake and caramelize the creme brulee, you must serve it immediately.
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