Warm Chocolate Fondant Cake with Vanilla Bean Sauce


FOR VANILLA BEAN SAUCE
3 cups milk
1 cup heavy cream
8 ounces sugar
10 egg yolks
1 vanilla bean

FOR CHOCOLATE FONDANT CAKE
21 ounces unsalted butter
16 ounces semi-sweet chocolate
3 ounces bitter chocolate
12 whole eggs
8 egg yolks
21 ounces confectioners' sugar
10 1/2 ounces pastry flour

Procedure for vanilla bean sauce: Place cream, milk, and vanilla into sauce and bring to boil. Remove vanilla seeds from pod, add back to milk and discard pod. In separate bowl, beat together egg yolks, sugar and temper cream into yolks. Place back on heat and cook, whisking constantly until mixture thickens. Remove, strain and cool in bowl in ice bath.

Procedure for chocolate fondant cake: In double boiler, melt butter and chocolate, place into bowl and whisk in sugar, then eggs, then flour, being sure that each item is incorporated before adding next.

Butter and sugar 5 ounce molds, being sure that butter is soft and a good coating is achieved.

Pour batter into molds 4/5" high and bake at 425 degrees F in convection oven 7 minutes. Remove, let set 1 minute, unmold, sprinkle with powdered sugar and serve with vanilla bean sauce, shaved chocolate and whipped cream? garnish with mint.