Flourless Chocolate Cake with Crème Anglaise (Easter)
Indulge in a heavenly chocolate experience with this velvety flourless cake and luscious homemade crème anglaise! It’s a match made in dessert paradise. Get ready to satisfy your sweetest cravings!
Enjoy this delicious recipe and more with bon COOK’s New FORTEEZ Checkerboard Mold (Shopping Link HERE). Please let me know how you like it. Bon Appétit!
Looking for inspiration?… For more Gluten Free Recipes, click HERE! ; for more Recipes with Chocolate, click HERE! and for more Easter Recipes, click, HERE!
Be the first to know about new videos? Hit the subscribe BUTTON now!”
Flourless Chocolate Cake with Crème Anglaise (Easter)
Equipment
Ingredients
FLOURLESS CHOCOLATE CAKE
- 17.64 oz (500 g) dark chocolate chunks (Chopped)
- 8.82 oz (250 g) butter (Diced)
- 8 eggs (Large)
- 4.41 oz (125 g) light brown sugar
- 4.41 oz (125 g) corn starch
CRÈME ANGLAISE (CHEF PHILIPPE ETCHEBEST)
- 8.82 oz (250 g) milk
- 8.82 oz (250 g) heavy cream
- 1 tsp (5 g) ground vanilla bean
- 5 egg yolk (Large)
- 2.12 oz (60 g) granulated sugar
Instructions
- Place your checkerboard mold on the top of your medium perforated baking sheet.
- Preheat oven to 400F/200C.
FLOURLESS CHOCOLATE CAKE PREPARATION
- Place the dark chocolate together with the butter in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate and butter to melt so that it is smooth, shiny and glossy. Stirring well to combine. Remove from heat and set aside to cool down.17.64 oz dark chocolate chunks, 8.82 oz butter
- In a mixing bowl, beat the eggs together with the light brown sugar on a medium high speed for 2 minutes.4.41 oz light brown sugar, 8 eggs
- Add the cornstarch and beat for one minute or until combined.4.41 oz corn starch
- Add the cooled melted chocolate/butter to your preparation. Beat for another minute.
- Pour your batter into your checkerboard mold use your spatula to flatten the edges around.
BAKE!
- Bake for 18 minutes at 400F/200C. (Every oven heats differently, monitor your Cake from 15 minutes). It is ready when the toothpick inserted comes out almost clean.
- Once your Flourless Chocolate Cake is out of the oven, let it cool down completely in the mold. Then place it on your service platter.
FOR A 9X9 MOLD
- If using a 9×9 inch mold (23×23 cm) bake 15 minutes and use the following amount of ingredients:14.91 oz | 400 g (dark chocolate chunks) ; 6 (large eggs) ; 7.05 oz | 200 g (butter) ; 3.53 oz | 100 g (light brown sugar) ; 3.53 oz | 100 g (cornstarch)
CRÈME ANGLAISE PREPARATION (BY CHEF PHILIPPE ETCHEBEST)
- Once your cake has cooled down, prepare the crème Anglaise.
- In a medium sauce pan, heat on medium low the milk together with the heavy cream and vanilla bean. Whisk until it is brought to a boil, then remove from the heat and set aside while preparing the next step.8.82 oz milk, 8.82 oz heavy cream, 1 tsp ground vanilla bean
- In a mixing bowl, whisk the egg yolks and sugar together. NOTE: Chef Etchebest recommends on doing this step at the last minute as the sugar will cook the yolks if placed together too long.5 egg yolk, 2.12 oz granulated sugar
- Pour about 1/3 of your milk/cream preparation into the egg yolk/sugar preparation. Whisk without stopping and pour everything from your mixing bowl back into the sauce pan: Turn back the heat on medium low and whisk until it reaches 180F/82C. NOTE: Refrigerate up to 3 days.
- When ready to enjoy your Flourless Chocolate Cake. Pour a few tablespoons of Crème Anglaise on your plate and place a slice of cake on top. Enjoy & Bon Appétit!
Video
Nutrition
Credit: Emmanuelle “Aux délices de Manue“, Recipe: Fondant au chocolat qui l’a découvert chez Delphine “Oh, la gourmande“, Recipe: Fondant au chocolat
Avec cette recette je valide ma participation au défi anniversaire du groupe Facebook “tests de recettes entre blogueurs” du mois de Mars 2024. Je souhaite un joyeux anniversaire à notre Chère Emmanuelle du blog “Aux délices de Manue“ chez qui j’ai déniché cette délicieuse recette.
Un très joli gâteau bien riche en chocolat !
Bonne semaine, bises.
C’était une belle découverte et la maïzena n’est pas trop prononcée alors ça va bien. Bises, ~Nessa
joli gâteau bien chocolaté toujours bon avec une crème anglaise
une bonne soirée bises
Merci beaucoup Guy, je suis heureuse que ce gateau tout Choco t’ait plu! Grosses Bises, ~Nessa
Merci beaucoup Nessa, je suis ravie que ce gâteau t’ai plu autant qu’a moi.
Je me permets de prendre ta photo pour ma prochaine mise a l’honneur, bisous
Merci beaucoup pour la recette Emmanuelle, j’espère que tu as passé un bon weekend d’anniversaire. Bisous, ~Nessa
Un grand merci pour le clin d’œil, je me permets de te prendre une photo pour une future mise à l’honneur
Bises
Avec plaisir Delphine, je te souhaite de passer un excellent weekend, ~Nessa