Layers of delicate ladyfingers alternate with espresso-and-liqueur laced chocolate mousse. Drizzled over scoops of the cake is a lovely vanilla custard cream.
Black and White Chocolate Cake
Ingredients
- For the simple syrup
- For the mousse
- For the cake
- For the crème anglaise
Directions
Combine the sugar and water in a small pot and bring to a simmer. Stir until the sugar is fully dissolved. Remove from the heat and allow to cool. Store in a covered container in the refrigerator up to one week.
Break the chocolate up and place it in the top half of a double boiler set over simmering water. Add the espresso powder and the 1/3 cup of Strega and let stand uncovered until the chocolate is softened. Stir until blended. Transfer the chocolate to a large bowl.
In a large, chilled bowl with chilled beaters, whip the cream on high speed for 4 minutes, or until soft peaks form. With an electric mixer on medium speed, beat the egg yolks with 2 tablespoons of the sugar until pale, about 3 minutes.
In a large mixer bowl with clean beaters, beat the whites on medium speed until frothy. Gradually add the remaining 4 tablespoons of the sugar and increase the speed to high. Whip until soft peaks form.
Add the egg-yolk mixture to the chocolate and stir to combine. Gently fold in the whipped cream. Gently fold the whites into the chocolate mixture.
Mix together the simple syrup and the 1/2 cup of Strega. Dip half of each ladyfinger in the syrup until slightly softened.
In a 2-quart glass serving bowl, make alternate layers of the mousse and ladyfingers, finishing with the mousse. Cover and chill at least 8 hours or up to 2 days.
In a large saucepan, bring the milk, vanilla bean and seeds, and 1/2 cup of the sugar to a simmer over medium-low heat, stirring occasionally. Immediately remove the saucepan from the heat and discard the vanilla bean.
In a bowl, whisk the egg yolks until thick and well blended. Gradually add about 1/2 cup of the hot mixture into the yolks and whisk until well incorporated. Pour the egg mixture into the saucepan with the remaining milk mixture. Add the remaining 2 tablespoons of the sugar. Cook over low heat, stirring constantly in a figure-eight motion, until thickened slightly and the mixture coats the back of a spoon, about 5 minutes.
Remove from the heat and strain the custard through a fine-mesh strainer. Cool in a bowl set over a bowl of ice. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
Serve scoops of the cake with Crème Anglaise and chocolate curls.
Chef's tip
If the custard separates after it’s done, transfer it to a heatproof jar with a tight cover. Shake the jar vigorously until the sauce is blended.
Recipe Testers' Reviews
This was an elegant, beautiful, and delicious dessert. I molded individual servings for dinner guests and served the crème anglaise pooled on the plate with shaved chocolate. I received wow raves from everyone—they wanted it rated a ten! I especially liked being able to assemble the dish two days ahead for company.
I am still on a chocolate high. This was the highlight of the entire evening. My friends loved it and asked for more. Instead of using a footed glass bowl, I used individual champagne glasses with chocolate spoons, to give it an extra zing for presentation. Of course I had long-handled teaspoons on the side, so none of this fantastic dessert would be left in the glass! I will truly make this again. The recipe was easy to follow and makes an elegant presentation at any dinner party.
I have made versions of this before but this one is definitely a winner. The texture was lovely and the addition of the crème anglaise rather than the usual whipped-cream topping was excellent. I used rum as an alternative for the Strega or kirsch, but next time, I think I will use kirch, as I am not a big fan of the flavor of Strega. I also like the fact that this can be made up to two days in advance. Great for a dinner party. Two thumbs up.
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Another stellar recipe David! Here’s my interpretation of it.
Rashmi, that is gorgeous. I love the photo. Superb!