Recipes from Les Toques Blanches Ottawa

Bitter Milk Chocolate Flourless Cake
with speckled vanilla crème anglaise

Executive Chef Michael Blackie, Brookstreet Hotel

Serves 4

Step One: Bitter Milk Chocolate Flourless Cake

1¼ cup dark chocolate
2/3 cup butter
5 egg yolks
1/3 cup sugar
5 egg whites
1 tbsp sugar
2 strawberries
4 blackberries
4 raspberries

• Preheat an oven to 320ºF.
• In a double boiler melt the chocolate and the butter. Set aside to cool slightly.
• Whip egg yolks with ½ the sugar to the ribbon stage or until foamy and shiny.
• In a separate bowl whip the egg whites till they become frothy, add the remaining sugar and whip until stiff peaks form.
• Fold the melted chocolate into the egg yolks and combine gently. Now slowly, using a rubber spatula, fold the chocolate into the egg white bowl.
• Bake at 320ºF until a toothpick comes out clean when inserted in the centre. Should be no more than 18 minutes.

Step Two: Vanilla Crème Anglaise

Serves: 4 persons

2 cups 35% cream
1¼ cups 2% milk
3/4 cup sugar
3/4 cup egg yolks
¼ cup vanilla bean

• Heat cream, milk and vanilla.
• Beat the egg yolks and sugar lightly together.
• Pour a small amount of the hot milk into the egg yolk and sugar mixture stirring constantly.
• Now pour this mixture into the hot milk and place back on the stove top.
• Bring entire mixture to a temperature of 84ºF.

Restaurant Assembly

Place the flourless cake off centre on your plate. Cut the strawberries into half and arrange along side the cake along with the blackberry and raspberry. Place drops of the vanilla sauce in an arc around the cake. Top the cake with your favourite ice cream, preferably vanilla flavour. Finish with a small sprig of mint.