Flourless Chocolate Cake with Creme Anglaise

This Flourless Chocolate Cake with Creme Anglaise is one of my favorite dessert recipes for any special occasion. It’s easier than a Chocolate Souffle but just as impressive! I love to make it in a cheesecake pan so that it achieves great height, and it also makes it easier to release as well. 

It’s a wonderful cake for Valentine’s Day or anniversaries because you can make little red hearts out of raspberry puree and place them into the cream Anglaise, making quite an impression!

Why You’ll Love This:

• It’s one of those chocolate cake recipes that everyone should have in their repertoire because it doesn’t take a lot of effort, but creates a serious WOW factor!
• The raspberry hearts are much easier to make than you might think! All you need is a fine-mesh sieve and a toothpick!
• A great Gluten-Free Cake Recipe!

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Step#1: Melt Chocolate and Butter

• Most chocolate chips come in 12-ounce bags so it’s easy to just pour the whole bag in and not have to weigh it.
• But do double-check the bag because I’ve seen a few 10-ounce bags too! Mostly the fancier, more expensive brands come with fewer chips.

The Butter and Chocolate Ratio

• The secret to this chocolate cake recipe is the ratio of chocolate to butter.
• Too much chocolate and it’s too dry, too much butter and it’s too rich.
• So I bring up the chip quantity because the wrong ratio will affect your results! 

Step#2: Separate the eggs

• This cake calls for 6 eggs, which is a lot of eggs, but it’s also what makes it so light!
• Separate the eggs into yolks and whites.
• You can add the yolks straight into the chocolate mixture and add the whites to a mixing bowl or stand mixer.

What is the Best Way to Separate an Egg?

• For the best success separating eggs, crack them on a cutting board right in the center. The center is the weakest part of the egg. Cracking it here will give you a nice clean cut down the middle.
• This will create equal-sized “eggshell cups” which makes separating eggs easier! Also, make sure your eggs are cold. This keeps the yolk firm and prevents it from running into the whites while separating.
• Add the egg yolks to the chocolate mixture and set aside.

Step#3: Whip the Egg Whites

• Place the egg whites in a bowl of an electric mixer and whip until stiff peaks form.
• Fold the egg whites gently, in thirds, into the chocolate mixture.
• This will lighten the chocolate mixture and create a beautiful soft batter.
• It takes a bit of time, but don’t rush the process, because this is how you achieve a light fluffy cake!

Tips For a Flawless Finish

• Pour the batter into a prepared 9″ springform pan that has been sprayed with baking spray and lined with a parchment paper round.
• Make sure your parchment paper round is fitted snugly.
• A tight fit will assure you will not see the parchment paper under your cake once it is baked and resting on your cake stand.

Step#4: Bake The Cake

Bake your cake at 325F for 40-45 minutes.

How Do You Know When the Cake is Done?

• Getting the timing right on how long to bake a flourless cake, is key!
• Do not overbake it or it will be dry. The best way to tell is when the cake begins to crack and a toothpick will come out slightly wet and crumbly.
• The crumbs should stick to the skewer. This is the best time to take it for a rich and fudgy texture.
• If the skewer comes out clean the cake is overdone and will be too dry!

The Cracks Are Part of The Charm

As this cake cools, it will crack further and sink! And you’ll think something has gone horribly wrong with your cake! But do not dispair!

The cracks will add great drama to your cake and in fact, it’s what these flourless chocolate cakes “do” their fallen effect is part of their dramatic appeal. It’s the “cracked chocolate cake” look we are going for! 

The Finishing Touch

• Once the cake is fully cooled you can dust it with unsweetened cocoa powder and you’ll see how the cracks contribute to a dramatic effect.
• I like the richness of the unsweetened cocoa powder but you could also dust with powder sugar instead.

Step#5: Make the Cream Anglaise

The creme Anglaise is best served chilled so it’s best if you can make this the day before serving.

There are very few ingredients in creme Anglaise but the most important one is the vanilla bean. It’s what gives it all the flavor.

Vanilla Bean Tips

• I’ve found the best vanilla beans are sold online. You’ll get thick, plump beans loaded with paste.
• Look for the ones coming from Tahiti or Madagascar.
• The ones sold in those glass spice jars at the grocery store, are expensive and usually all dried up! 

How to Know When Creme Anglaise is Done?

• You’ll know your creme Anglaise is fully cooked when it can coat the back of a spoon and the mixture reaches 165F with a candy thermometer.
• This is the temperature where the bacteria in the eggs is cooked off. So it’s important for it to reach this temperature.
• Then be sure to strain your creme Anglaise to obtain the best smooth and silky texture.

How to Store the Cake?

• This cake can stay at room temperature covered loosely with foil for at least a day or two.
• If refrigerating remove the cake 3 hours before serving to come to room temperature.
• This will assure the best texture and flavor.

Step#6: Serving Tips

Place a slice of the cake in a pool of chilled creme Anglaise.

Add 2 dollops of raspberry juice which you can make by working fresh raspberries through a sieve, pressing them through with a rubber spatula.

Run a toothpick through the dollops to create raspberry hearts and you’ll have one fantastic Valentine’s Day dessert! HAPPY VALENTINE’S DAY!

More Chocolate Desserts

• Chocolate Souffle for Two
• Chocolate Mousse Cake
• Chocolate Skillet Cake
• Chocolate Hazelnut Linzer Cookies

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