Tuesdays with Dorie BWJ: Crème Bruléed Chocolate Bundt
February 17, 2015 at 12:02 am | Posted in BWJ, cakes & tortes, groups, pudding/mousse, sweet things, tuesdays with dorie | 21 CommentsTags: baking, bundt, cake, chocolate, dessert
This Crème Bruléed Chocolate Bundt is the first, no second, no make that third Mary Bergin chiffon cake we’ve made. I’ve liked them all…I think I just really like the spongy, fluffy softness of chiffon cakes. And it also helps here that I love chocolate and Bundts. And crème brulée, too…who am I kidding? I knew this would be good.
If you watch the video of the BWJ episode, you’ll see that this chocolate chiffon Bundt gets its center stuffed with raspberries and then a big glug of vanilla crème brulée custard is poured over top of the whole shebang and torched. I figured that as soon as the brulée was poured on, the cake pretty much needed to be eaten up…This would be very dramatic and impressive for a crowd, but since I was just making it for two of us, I had to both reduce the recipe and settle for adding the custard to order. I made a half recipe of the cake (in my 6-cup Bundt pan) and a half recipe of the brulée cream, too. I was convinced, even though I’d sprayed the heck out of my Bundt pan and coated it well in cocoa (which I prefer to use instead of flour for a dark chocolate cake), that the cake would stick like crazy and rip when I tried to unmold it. It didn’t! I made sure to kind of gently nudge it from the sides with a little offset as it started to cool and shrink in a bit, and it released perfectly– phew!
I used my darkest cocoa powder (Valrhona) and my Bundt had great flavor. The chiffon was easy to make, too…in fact, I did the whole thing in my bathrobe (TMI??). I’d happily make it again on its own, just to have with ice cream or whipped cream. I liked the stovetop water bath method for thickening the crème brulée…that was new to me, and it came out nicely. After the better part of a day in the fridge, the brulée had thickened up well and I was able to pour it over a single slice without it looking a mess. All in all a winning dessert for Valentine’s Day weekend.
For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here, along with a video). Don’t forget to check out the rest of the TWD Blogroll! (Update: I see from the blogroll that some folks wound up with a thinner custard, in which case I’d just serve it as an anglaise sauce on the plate.)
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a whisk and a spoon 
I love desserts! This is perfect for Valentine’s Day.
Comment by Ema Jones— February 17, 2015 #
This looks so good! If I could eat chocolate, I would be begging to try some!
Comment by Alice Percival— February 17, 2015 #
Looks delicious! I am planning to sit this one out because we have had too much cake and goodies around the house lately, but you are definitely tempting me to change my mind!!
Comment by gigipoo— February 17, 2015 #
sembra delizioso!!!! 🙂
Comment by ilsabatomattina— February 17, 2015 #
Wow this looks incredible! Definitely going to make this 🙂
Comment by hollyrachelbakes— February 17, 2015 #
That looks delicious! Nice combination of creme brulé and chocolate, great idea!
Comment by Annabel— February 17, 2015 #
Whoa that custard on top??? Heavenly!!
Sues
Comment by wearenotmartha— February 17, 2015 #
I love both of these things too! Such a perfect combo!
Comment by juliableck— February 17, 2015 #
Now your custard turned out the way I expected mine to! Mine never thickened as much so it was hard to get that creme bruleed look on top that I was looking for…yours looks fantastic!!
Comment by isthisakeeper— February 17, 2015 #
Gorgeous photography! Looks lush!
Comment by FarmToFace— February 17, 2015 #
the cocoa powder is the star here-I used Valrhona too! For my cake, I skipped the berries and the brulee and just went with a drunken caramel sauce.
Comment by alisahuntsman— February 17, 2015 #
Gorgeous!! I was tempted to make this one, but ran out of steam 🙂 You’ve convinced me this one is worth baking!
Comment by thatskinnychickcanbake— February 17, 2015 #
That custard shot is just making me crave a slice or two of this cake.
Comment by saffronandhoney— February 17, 2015 #
Impressive. Your creme brulee sauce turned out way thicker than mine. Yum!
Comment by yummychunklet— February 18, 2015 #
As always, gorgeous pictures! This did turn out surprisingly well.
Comment by sunshine x 2— February 18, 2015 #
This looks amazing! Nice photos, too!
Comment by Ryan— February 20, 2015 #
I’m so glad I read your post. I’ve been putting off making this because it will likely be just the two of us, and now I know what to do. Now I’m looking forward to trying it, hopefully soon!
Comment by jora— February 21, 2015 #
Looks so good makes me want a bundt even more.
Comment by zboncakszerobystephanie— February 21, 2015 #
That looks really awesome!
Comment by jeffreydhowe— February 23, 2015 #
delious
Comment by maevejames— February 25, 2015 #
Oh my… this looks so yummy!!! I love the combination =D
Comment by elyann14— March 2, 2015 #