Flourless Mocha Cake with Creme Anglaise
User Reviews
5
Flourless Mocha Cake with Creme Anglaise
Description
The Flourless Mocha Cake with Creme Anglaise features dark chocolate melted with butter and infused with coffee and vanilla extracts. Eggs and sugar are whisked together before folding in the chocolate mixture, resulting in a batter that sets into a dense and chewy texture once baked. The water bath during baking ensures gentle heat distribution, giving the cake a moist and smooth crumb without flour. Alongside, the creme anglaise is prepared by warming cream with vanilla bean paste and sugar, then tempering in egg yolks, producing a velvety custard sauce to drizzle over the cake.
This pairing highlights the deep mocha notes of the cake complemented by the light, sweet vanilla custard. The cake serves well as a sophisticated dessert for gatherings or special occasions. Careful attention to temperature during mixing and baking helps achieve the characteristic melt-in-the-mouth texture typical of flourless chocolate cakes.
Ingredients
Flourless Mocha Cake:
- 12 ounces dark chocolate , semisweet, milk or bittersweet can be used too (whichever you prefer)
- 1 teaspoon coffee extract
- 1 teaspoon vanilla extract
- 2 ticks butter , cut into pieces
- 5 large egg room temperature
- 1 1/4 cups sugar
Creme Anglaise:
- 2 cups light cream
- 1 tablespoon vanilla bean paste
- 1/3 cup sugar
- 5 large egg yolk
Instructions
To make the cake:
- Preheat the oven to 350 degrees.
- Add 1 inch of hot water to a pan with at least two inch sides that is larger than your springform pan (I use a 10-inch springform pan).
- Add the chocolate and butter to a microwave safe bowl.
- Microwave for 30 seconds, in three intervals (wait a minute or so before each one) but don't mix.
- Let sit for one minute, then stir the butter and chocolate until smooth.
- In a larger second bowl, mix the eggs and sugar with a whisk.
- Make sure the chocolate is not too hot or wait another minute or two.
- Whisk in the chocolate into the egg mixture slowly until fully combined.
- Sit your springform pan on top of a sheet of foil and press it up against the sides so there is a barrier between the pan and the water.
- Add the batter, cover the top with foil and put it in your pan with water.
- Bake in a water bath for 75 minutes.
- Remove from oven and from water bath.
- Uncover and let cool completely.
To Make the Creme Anglaise:
- In a large bowl, whisk the egg yolks and sugar until combined.
- In a medium saucepan heat the light cream and and the vanilla bean paste until it is at a light simmer, just before boiling.
- Turn the heat off the saucepan and ladle a 1/4 cup of the cream mixture into the egg and sugar mixture, whisking quickly.
- Working 1/4 cup at a time keep whisking it in until you do that about 4 times, then slowly add in the rest while whisking.
- You want to whisk quickly to avoid the eggs curdling.
- Put the mixture back into the saucepan and heat slowly on medium-low until just below boiling (170-175 degrees).
- Using a spoon, check for thickness by running your finger along the back. If the coating on the back of the spoon leaves a distinct line where your finger was, you're good to go.
- To ensure the smoothest creme anglaise, pass it through a strainer.
- Serve the cake with fresh berries and creme anglaise poured over.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 194mg | 65% |
| Sodium | 50mg | 2% |
| Potassium | 274mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 68mg | 7% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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