Il Falconiere: Steamed Chocolate Cake with Vanilla Sauce
A decadent steamed chocolate cake infused with rum and coffee, served with a rich vanilla sauce. This elegant dessert features a moist chocolate cake that can be optionally studded with diced pears and is complemented by a classic crème anglaise sauce.
Ingredients
- •8 ounces butter
- •¾ cup flour
- •1 cup fine sugar
- •4 whole eggs
- •3 tablespoons rum
- •2 tablespoons strong coffee
- •1 tablespoon baking powder
- •½ cup ground cacao
- •4 whole pears
- •1 recipe Vanilla Sauce
- •1 serving chocolate garnish
- •1 quart heavy cream
- •½ pod vanilla pod
- •8 whole egg yolks
- •4 tablespoons fine sugar
Cooking Instructions
- 1.
Preheat the oven to 250 degrees F. Butter and flour 10 ramekins and set aside.
10 min
- 2.
Beat butter and sugar to a soft cream. Add eggs, beating them in one at a time. Add rum and coffee. Sift flour, baking powder, and cacao into a bowl, then incorporate this into the butter mixture. Gently fold in the pears, if using. Pour into the prepared ramekins, filling halfway. Bake in a bain-marie by placing ramekins in a baking dish and filling it halfway with boiling water. Bake for 10 minutes, then increase temperature to 350 degrees F and continue baking until set, about 15 minutes.
35 min
- 3.
Unmold onto individual plates or simply serve in the ramekins. Spoon vanilla sauce over the cakes, and garnish with curls of chocolate (use a vegetable peeler) or chocolate-covered coffee beans.
5 min
- 4.
Heat the cream and vanilla pod to boiling, then quickly reduce heat. In a separate bowl, thoroughly beat together the yolks and sugar. Using a wooden spoon, stir the eggs into the cream and continue cooking on low, stirring constantly, for 5 minutes, until mixture slightly thickens and coats the spoon.
15 min