Yield: 12 Servings
|2 cups||Half and half|
|1||Vanilla bean, split|
|4 larges||Egg yolks|
|10 ounces||Bittersweet or semisweet|
|½ cup||Creme de cassis|
|¾ cup||Unsalted butter|
|½ cup||Cocoa powder|
|¼ cup||Whipping cream|
|6 tablespoons||Plus 3/4 cup creme de cassis|
|8 ounces||Bittersweet or semisweet|
Creme Anglaise: Bring half and half to simmer in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Whisk sugar and yolks in bowl. Gradually whisk in half and half mixture. Return to saucepan; stir over medium low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. (Do not boil) Strain sauce. Cover, Chill until cold, at least 4 hours.
Cake: Preheat oven to 350. Butter 9 inch springform pan with 2¾ inch high sides. Line bottom with parchment, Dust pan with flour, tap out excess. Melt chocolate and butter in heavy medium saucepan over low heat, stirring until smooth. Cool slightly, whisk in cocoa and cassis. Using electric mixer beat eggs and sugar in large bowl until mixture whites and triples in volume, about 6 minutes. Add chocolate-butter mixture and fold together. Pour batter into prepared pan. Bake until top forms crust and tester comes out with very moist crumbs attached, about 40 minutes. Cool cake in pan on rack for 5 minutes. Press down on crusty portion of cake to even. Release pan sides from cake. Turn out cake onto rack. Peel off parchment and cool completely.
Icing: Bring cream to simmer in heavy medium saucepan. Add chocolate and 6 Tbls. cassis; Whisk until smooth. Let icing stand until cool but still spreadable, about 15 minutes. Place cake on plate. Ice top and sides. Chill 1 hour. (can be made 1 day ahead. Cover, chill. Let stand 2 hours at room temperature before serving.) Simmer ¾ cup cassis in heavy small saucepan until reduced to generous ½ c, about 5 minutes. Cool. Spoon creme anglaise onto plates forming pool. Spoon reduced cassis decoratively atop sauce and swirl with knife. Place 1 slice in center of each plate.