Another cake success.

My sister was talking on her blog about an amazingly tasty chocolate cake that she made. I am not one to one-up, but I think I have stumbled upon the worlds most perfect chocolate cake. I wanted to make a special cake for my mother-in-law's birthday, and she requested chocolate.

I could have figured out a homemade chocolate cake - but I had a chocolate cake mix. I'm pretty sure it would have been better if I would have put in a little more effort, but cake mixes are consistent and easy to frost, so I use them.

Since I didn't put much effort in my cake, I decided to go all out with my frosting. I made a pots de creme for valentines day that, when set up, became such a glorious consistency that I knew it would be an amazing frosting. So 10 ounces of leftover dove chocolate (frozen from the after valentine's day sale where I got a whole bag for $1), a bunch of creme and 5 egg yolks later, I frosted and filled the cake.

Perfection is not the best word for this. Pure ecstasy in chocolate.

My "Pots de creme cake" has become something that I know will be requested again. The only change I made to the recipe was to omit the coffee and add vanilla. I also chilled the "frosting" for a couple of hours before frosting the cake.

If I were to make it again, I would make it the day before and serve it pretty chilly.

I wish I had some pictures for you - but we ate it too quickly.

Here's the pots de creme recipe:

Chocolate Pots de Creme
from the Episode: French Classics
America's Test Kitchen


We prefer pots de creme made with 60 percent cocoa bittersweet chocolate (our favorite brands are Ghirardelli, Callebaut, Valrhona, and El Rey), but 70 percent bittersweet chocolate can also be used. If using a 70 percent bittersweet chocolate (we like Lindt, El Rey, and Valrhona), reduce the amount of chocolate to 8 ounces. A tablespoon of strong brewed coffee may be substituted for the instant espresso and water. Covered tightly with plastic wrap, the pots de creme will keep for up to 3 days in the refrigerator, but the whipped cream must be made just before serving.

Serves 8

Pots de Crème
10 ounces bittersweet chocolate (see note above), chopped fine
5 large egg yolks
5 tablespoons sugar
1/4 teaspoon table salt
1 1/2 cups heavy cream
3/4 cup half-and-half
1 tablespoon vanilla extract
1/2 teaspoon instant espresso powder mixed with 1 tablespoon water

Whipped Cream
1/2 cup heavy cream (cold)
2 teaspoons sugar
1/2 teaspoon vanilla extract

Garnish (optional)
Cocoa powder for dusting
Chocolate shavings for sprinkling


See Illustrations Below: Foolproof Pots de Creme

1. FOR THE POTS DE CRÈME: Place chocolate in medium heatproof bowl; set fine-mesh strainer over bowl and set aside.

2. Whisk yolks, sugar, and salt in medium bowl until combined; whisk in heavy cream and half-and-half. Transfer mixture to medium saucepan. Cook mixture over medium-low heat, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and custard registers 175 to 180 degrees on instant-read thermometer, 8 to 12 minutes (see photos, below). Do not let custard overcook or simmer.

3. Immediately pour custard through strainer over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk gently until smooth, then whisk in vanilla and espresso. Divide mixture evenly among eight 5-ounce ramekins. Gently tap ramekins against counter to remove air bubbles.

4. Cool pots de crème to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 72 hours. Before serving, let pots de crème stand at room temperature 20 to 30 minutes.

5. FOR THE WHIPPED CREAM: Using hand mixer or standing mixer fitted with whisk attachment, beat cream, sugar, and vanilla on low speed until bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.

6. Dollop each pot de crème with about 2 tablespoons whipped cream; garnish with cocoa or chocolate shavings, if using. Serve.



Step-by-Step: Foolproof Pots de Creme

1. MAKE ANGLAISE: Heat egg yolks, sugar, salt, cream, and half-and-half to 175 to 180 degrees.
2. MELT CHOCOLATE: Pour warm anglaise through strainer and into bowl with chocolate.

3. WHISK TO COMBINE: After 5 minutes, whisk gently to combine anglaise and chocolate.
4. POUR AND CHILL: Divide chocolate custard among ramekins and refrigerate until set.
Step-by-Step: When Is the Creme Anglaise Ready?

NOT YET: When its temperature is between 165 and 170 degrees, the custard will still be thin, and a line drawn on the back of the spoon will not hold.
READY: When its temperature is between 175 and 180 degrees, the custard will coat the spoon, and the line will maintain neat edges.

TOO FAR: When its temperature goes above 180 degrees, small chunks will become visible in the curdled custard.