GODIVA Chocolate Ciao Cake:
Chocolate Ciao Cake:
7 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped
3 sticks unsalted butter, cut into tablespoons
3/4 cup firmly packed dark brown sugar
1/3 cup brewed espresso or strong coffee
1/3 cup coffee-flavored liqueur
6 eggs, at room temperature
Bittersweet Glaze:
3 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
1 1/2 teaspoons granulated sugar
Sambuca Crème Anglaise:
1/2 cup milk
1/2 cup heavy cream
1/3 cup granulated sugar
1 vanilla bean
4 egg yolks, at room temperature
2 tablespoons licorice-flavored liqueur
Garnish
Fresh raspberries
Fresh mint
Make Cake:
1. Position rack in center of oven and preheat to 350ºF. Lightly butter bottom and sides of a 9 1/2-inch springform pan. Line bottom of pan with a round of parchment paper, cut to fit. Place pan in a large roasting pan and set aside.
2. Place chopped chocolate in medium bowl and set aside.
3. In medium saucepan, place butter, brown sugar, espresso and liqueur. Cook over medium-high heat and heat to a boil, stirring often. Pour hot sugar mixture over chocolate and let stand 1 minute. Whisk until chocolate is completely melted and smooth.
4. Place eggs in medium bowl and whisk until well blended. Add eggs all at once to chocolate mixture and whisk until thoroughly combined. Pour batter into prepared pan. Add hot water to roasting pan so that it comes halfway up sides of cake pan. Bake cake in water bath for 30 minutes or until center is shiny, but set. Remove cake pan from water bath. Cool completely in pan on wire rack.
5. Refrigerate cake in pan for at least 4 hours before unmolding. To unmold, run a thin-bladed knife carefully around side of pan to loosen cake. Remove side of pan and carefully invert cake onto cardboard cake round or plate and peel off parchment paper. Place cake on wire rack, positioned over a baking sheet.
Make Glaze:
1. Place the chocolate in a medium bowl and set aside.
2. Place cream, butter and sugar in medium saucepan. Cook over medium-high heat until mixture boils, stirring constantly. Pour hot mixture over chocolate and let stand 1 minute. Whisk until chocolate is melted and mixture is smooth. Cool for 10 minutes. Pour warm glaze over cake, use a small spatula to smooth over uncovered areas. Refrigerate cake until glaze is set.
Make Sauce:
1. Place milk, cream and about half of the sugar in a small saucepan. Split the vanilla bean lengthwise and scrape out seeds, adding them to saucepan along with the pod. Heat over medium-high heat until milk begins to scald. Remove from heat.
2. Whisk together eggs and remaining sugar in medium bowl. Slowly whisk hot milk into yolk mixture. Pour mixture back into saucepan and cook over low heat, stirring constantly with a wooden spoon until it thickens and a path remains in custard (temperature should be 175°F. - 180°F.). Pass sauce through a fine mesh sieve into glass bowl. Stir in liqueur. Cool slightly. Cover and refrigerate several hours or until chilled.
3. Serve cake with Sambuca crème anglaise and fresh raspberries.
7 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped
3 sticks unsalted butter, cut into tablespoons
3/4 cup firmly packed dark brown sugar
1/3 cup brewed espresso or strong coffee
1/3 cup coffee-flavored liqueur
6 eggs, at room temperature
Bittersweet Glaze:
3 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
1 1/2 teaspoons granulated sugar
Sambuca Crème Anglaise:
1/2 cup milk
1/2 cup heavy cream
1/3 cup granulated sugar
1 vanilla bean
4 egg yolks, at room temperature
2 tablespoons licorice-flavored liqueur
Garnish
Fresh raspberries
Fresh mint
Make Cake:
1. Position rack in center of oven and preheat to 350ºF. Lightly butter bottom and sides of a 9 1/2-inch springform pan. Line bottom of pan with a round of parchment paper, cut to fit. Place pan in a large roasting pan and set aside.
2. Place chopped chocolate in medium bowl and set aside.
3. In medium saucepan, place butter, brown sugar, espresso and liqueur. Cook over medium-high heat and heat to a boil, stirring often. Pour hot sugar mixture over chocolate and let stand 1 minute. Whisk until chocolate is completely melted and smooth.
4. Place eggs in medium bowl and whisk until well blended. Add eggs all at once to chocolate mixture and whisk until thoroughly combined. Pour batter into prepared pan. Add hot water to roasting pan so that it comes halfway up sides of cake pan. Bake cake in water bath for 30 minutes or until center is shiny, but set. Remove cake pan from water bath. Cool completely in pan on wire rack.
5. Refrigerate cake in pan for at least 4 hours before unmolding. To unmold, run a thin-bladed knife carefully around side of pan to loosen cake. Remove side of pan and carefully invert cake onto cardboard cake round or plate and peel off parchment paper. Place cake on wire rack, positioned over a baking sheet.
Make Glaze:
1. Place the chocolate in a medium bowl and set aside.
2. Place cream, butter and sugar in medium saucepan. Cook over medium-high heat until mixture boils, stirring constantly. Pour hot mixture over chocolate and let stand 1 minute. Whisk until chocolate is melted and mixture is smooth. Cool for 10 minutes. Pour warm glaze over cake, use a small spatula to smooth over uncovered areas. Refrigerate cake until glaze is set.
Make Sauce:
1. Place milk, cream and about half of the sugar in a small saucepan. Split the vanilla bean lengthwise and scrape out seeds, adding them to saucepan along with the pod. Heat over medium-high heat until milk begins to scald. Remove from heat.
2. Whisk together eggs and remaining sugar in medium bowl. Slowly whisk hot milk into yolk mixture. Pour mixture back into saucepan and cook over low heat, stirring constantly with a wooden spoon until it thickens and a path remains in custard (temperature should be 175°F. - 180°F.). Pass sauce through a fine mesh sieve into glass bowl. Stir in liqueur. Cool slightly. Cover and refrigerate several hours or until chilled.
3. Serve cake with Sambuca crème anglaise and fresh raspberries.
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