Canyon Ranch Blog

Warm Chocolate Cake with Coffee Creme Anglaise

Updated on:
October 17, 2012

Nutrition Information (per serving)

4 g
34 mg
19 g
6 g
0 g
98 mg

2 lg eggs, separated
¼ cup cane sugar
½ cup chopped bittersweet chocolate
⅓ cup nonfat plain yogurt

Coffee Crème Anglaise
1 cup 2% milk
¼ cup cane sugar
½ vanilla bean
¼ cup brewed coffee
3 lg egg yolks

  1. Lightly coat eight 4-ounce individual aluminum molds or ramekins with canola oil spray and dust with confectioners’ sugar.
  2. In a small bowl, combine egg yolks with 1 tablespoon of cane sugar. Beat with a whisk until very pale and thick.
  3. With an electric mixer on high speed, beat egg whites in a medium bowl until foamy. Add cane sugar, 1 teaspoon at a time, beating on high until stiff peaks form.
  4. Melt chocolate in the top of a double boiler. Remove from heat and stir in yogurt. While stirring, add a small amount of chocolate mixture into egg mixture to temper the yolks. Add yolks to chocolate mixture and mix well. Carefully fold in egg whites. Spoon ¼ cup into each mold and refrigerate for at least 30 minutes.
  5. Combine milk, cane sugar, vanilla bean and coffee in a large saucepan. Bring to a simmer over medium heat, stirring constantly. Immediately remove vanilla bean, cut it open lengthwise with a sharp knice, and scrape the seed paste into the milk mixture. Stir. Discard the bean.
  6. Place egg yolks in a small bowl. While stirring, add about ½ cup of hot milk mixture into the egg yolks to temper. Add yolks to simmering milk. Cook for 1 more minute. Remove from heat and let cool. When the crème anglaise reaches room temperature, cover and refrigerate at least 1 hour.
  7. Preheat oven to 325F.
  8. Remove molds from refrigerator. Bake for 12 to 15 minutes, or until the cakes spring back when lightly touched. Cool for 2 to 3 minutes.
  9. Invert the cakes onto eight plates and serve each with 2 tablespoons crème anglaise.
Egg White Omelette with Cheese & Vegetables
One of our most requested breakfast (or anytime!) recipes
Read More
Zahtar-Crusted Lamb with Pomegranate Molasses
An antioxidant-rich drizzle sets off the flavor these delicate lamb chops
Read More
Wild Mushroom & Aged Gouda Tart
Love quiche? This light and savory tart will delight your taste buds
Read More
Carrot & Ginger Soup
Creamy, easy to make, and oh-so-comforting on chilly days
Read More
New England Apple Pie
An American classic, grandma's signature—done our way
Read More
Mashed Cauliflower
Mashed potatoes? Who needs 'em! Try this healthier option
Read More
Baked Ziti
An Italian comfort food classic made Canyon Ranch style
Read More
Baked Sweet Potato
With almost no prep, this healthy side is incredibly easy and delicious
Read More
Pecan Tart
A notoriously indulgent dessert turned not-so-sinful
Read More
Book Online or Contact Us
Book Now Contact Us

Questions & Reservations

Tucson, Arizona +1 800 742 9000
Lenox, Massachusetts +1 800 742 9000
Kaplankaya, Turkey
SpaClub®, Las Vegas +1 877 220 2688
Groups: +1 877 862 0583
SpaClub®, At Sea Queen Mary 2: +1 866 860 4662
Oceania Cruises: +1 877 329 1924
Regent Seven Seas: +1 877 329 1924
Celebrity Cruises: +1 844 860 4662