Souffled Truffle Cake-- Art Fare: Toledo Museum Cookbook Serves 8-10
Cake 1 lb. semisweet chocolate 1/2 C. (1 stick) unsalted butter 2 Tbsp. brandy 1 Tbsp. flour 4 egg yolks, at room temperature, lightly beaten 1/8 tsp. salt 1/8 tsp. cream of tartar
Cream Anglaise with Brandy 1 C. heavy cream 4 eggs yolks 1/3 C. sugar 2 Tbsp. brandy
For the cake, heat the chocolate and butter in a heavy saucepan over low heat until melted, stirring frequently. Combine the chocolate mixture with the brandy, flour and egg yolks in a bowl and mix well.
Preheat the oven to 425 degrees. Beat the egg whites, salt and cream of tartar in a mixing bowl until stiff but glossy peaks form. Fold into the chocolate mixture in 3 additions. Spoon the batter into a greased and floured 8-inch springform pan. Bake for 20 minutes; the center will appear uncooked. Chill, covered in the refrigerator.
For the sauce, whisk the heavy cream, egg yolks and sugar in a small heavy saucepan until blended. Cook over medium-low heat until thickened enough to coat the back of a spoon, stirring constantly with a wooden spoon; do not allow to boil. Strain into a bowl and stir in the brandy. May prepare the sauce in advance and store, covered, in the refrigerator. Reheat before serving.
To serve, puddle some of the warm Creme Anglaise on dessert plates. Cut the cake into wedges and arrange over the sauce. Garnish lightly with confectioners' sugar.