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.
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