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Flourless Chocolate Cassis cake with Creme Anglaise
Serves 12

2 c half and half
1 vanilla bean, split lengthwise
1/3 c sugar
4 large egg yolks

10 oz bittersweet or semisweet chocolate
3/4 c unsalted butter
1/2 c creme de cassis
1/2 c cocoa powder
5 large eggs
1 c sugar

1/4 c whipping cream
6 tb plus 3/4 c creme de cassis liqueur
8 oz bittersweet or semisweet chocolate, chopped
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.

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 lightens 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.


Bring cream to simmer in heavy medium saucepan. Add chocolate and
6 tb 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.

Simmer 3/4 c 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.


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