Creme Anglaise
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
3 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
1/8 teaspoon salt
4 large eggs, room temperature, lightly beaten
1/2 cup cake flour
1 teaspoon pure vanilla extract
Gold leaf for garnish, optional
powdered sugar for dusting, if not using gold leaf
mango and raspberry purees, optional
Other necessary recipes:
Creme Anglaise
Molten Chocolate Babycakes Recipe at Cooking.com
DIRECTIONS
Prepare the Creme Anglaise and refrigerate as directed until serving.
Position the oven rack in the center of the oven and preheat to 400 degrees F. Butter six 6-ounce custard cups or souffle dishes. Set aside.
Melt the chocolate and set aside to cool slightly.
Combine the butter, granulated sugar, salt and eggs in a large bowl and beat with an electric mixer at medium speed, or mix in a food processor, until well blended. Add the flour and blend well. Add the vanilla and cooled chocolate. Blend until smooth.
Divide the batter evenly among the prepared baking dishes. Smooth the surfaces with a small rubber spatula. Place on a baking sheet, transfer to the oven, and bake until the tops are well puffed, about 17 minutes.
Remove the baking dishes to a wire rack to cool for about 5 minutes, then run a thin knife blade around the sides of each cake and invert directly onto individual serving plates. Top each cake with a sheet of gold leaf or lightly sift a little powdered sugar over the tops of the cakes. Spoon a portion of the Crème Anglaise around each cake, then add dollops of mango and raspberry purees (if using) and swirl with a wooden skewer.
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