Chocolate Lava Cake with Classic Creme Anglaise

Method

1. Preheat your oven to 338°F. Butter and flour a round cake pan, 20 cm (8 inches) in diameter.
2. Chop the couverture chocolate into small pieces and place it in a heatproof bowl.
3. In a small saucepan, heat the heavy cream until it just starts to simmer—do not let it boil. Pour the hot cream over the chopped chocolate and stir until the mixture is smooth and glossy.
4. In a separate bowl, whisk together the eggs, egg yolks, and powdered sugar until well combined.
5. Pour the egg mixture into the chocolate mixture and stir until smooth and uniform.
6. Pour the batter into the prepared pan and bake at 350°F for 25-30 minutes, or until the top is set but the center jiggles slightly when shaken. Let it cool briefly, then run a knife around the edges and invert onto a serving plate.
7. While the cake bakes, prepare the creme anglaise: In a small saucepan, combine the milk, heavy cream, and the vanilla seeds (scrape from the pod). Place over medium heat and warm until small bubbles appear around the edges—do not boil.
8. In a medium bowl, whisk the egg yolks and sugar together until pale and thick. Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly to temper them. Gradually add the rest of the milk mixture, whisking until smooth.
9. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon (about 84-175°F / 183-185°F). Do not let it boil, or the eggs will scramble.
10. Immediately remove from heat and strain the sauce through a fine-mesh sieve into a clean bowl to remove any lumps. Allow to cool slightly, then serve warm or chilled alongside the chocolate fondant.