Soft Center Chocolate Cake with Espresso Creme Anglaise
Pastry Chef: Jaclyn Bernard
Snake River Lodge and Spa
December, 2007
Bernard shares the most popular dessert at the GameFish restaurant.
Chocolate Ganache
Make this at least one hour before making the cake
Sugar, granulated 1 oz.
Heavy Cream 2 cups
Butter 1 oz.
Semi-sweet Chocolate 1 pound
Combine sugar, cream and butter and heat to a boil. Remove from heat and pour over chocolate. Let sit for a few minutes to melt the chocolate and then stir until combined. Chill until solid. Ganache will last for up to two weeks.
Chocolate Cake with soft center filling
12 servings
Butter 1 pound
Semi-sweet chocolate 1 pound
Whole eggs 8
Egg yolks 5
All purpose flour 5 oz.
Sugar, granulated 7 oz.
Kosher salt pinch
Melt butter over double boiler, add chocolate and melt. While chocolate is melting whip eggs, yolks and sugar until a pale yellow. Add melted chocolate/butter to the whipped eggs. Sift together flour and salt. Add to egg mixture until incorporated. Spray 12 souffle dishes with non-stick spray and ladle cake batter into the dishes ¾ full. Insert about ½ teaspoon of chilled ganache into the center of each cake. At this point you can wrap the cakes individually and they will keep for a week. Bake in a conventional oven at 350° for about 20 minutes until the cake is slightly puffed up. Let sit in dish for 3 minutes until unmolding. Run a knife around the cake and turn upside down on a plate. Serve with ice cream, creme anglaise, berries or whatever you like.
Espresso Creme Anglaise
Espresso ½ cup
Egg yolks 3
Heavy cream ¾ cup
Milk ¾ cup
Sugar, granulated 1/3 cup
Reduce the espresso and sugar until it reaches a syrup consistency. Add heavy cream and milk and scald. Temper in yolks and cook until the liquid reaches nape or coats the back of a spoon. Strain through a sieve and cool immediately.
Auntie Bru's Comfrey Comfort is a natural salve made with love in Jackson Hole, Wyoming. Available at 