INGREDIENTS
•
Vegetable spray
•
1 pound sweet butter
•
1 pound 64 percent Valrhona chocolate
•
1/2 pound sugar (recommended brand: Dixie Crystal)
•
9 eggs
•
1/4 cup cake flour, sifted (recommended brand: King Arthur)
•
Creme Anglaise, recipe follows
•
Butterscotch sauce, store-bought
•
Raspberry Coulis, recipe follows
•
Pistachio Tuile, recipe follows
•
Chocolate Sauce, recipe follows
•
Fresh berries, for garnishCreme Anglaise:3 cups heavy cream 40 percent
•
1 vanilla bean, preferably Madagascar, split and seeds scraped
•
1/2 pound granulated sugar
•
9 egg yolksRaspberry Coulis:1 pint fresh raspberries
•
3 ounces simple syrup, recipe followsSimple Syrup:2 cups granulated sugar
•
1 cup waterPistachio Tuile:1 cup whole milk
•
14 ounces melted sweet unsalted butter
•
14 ounces chopped pistachio nuts
•
4 1/4 ounces cake flour, siftedChocolate Sauce:4 ounces bittersweet chocolate
•
7 tablespoons water
•
1/4 cup butter