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Warm Chocolate Cake with Coffee Creme Anglaise

2 Hours
8 People
Close-up of piece of chocolate cake.


2 lg eggs, separated
1/4 cup cane sugar
1/2 cup chopped bittersweet chocolate
1/3 cup nonfat plain yogurt

Coffee Creme Anglaise
1 cup 2% milk
1/4 cup cane sugar
1/2 vanilla bean
1/4 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 1/4 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 knife, 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 1/2 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.


Calories 150
Protein 4g
Sodium 34mg
Carbohydrates 19g
Fat 6g
Fiber 0g
Cholesterol 98mg
Servings 8