Molten Chocolate Cake With Espresso Creme Anglaise

Name: Molten Chocolate Cake With Espresso Creme Anglaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients for Cake; unsalted butter, for cake molds; 2 tablespoons cocoa powder; 3 ounces extra unsweetened chocolate squares, finely chopped; 3 ounces unsalted butter; 2 eggs; 2 egg yolks; 3 ounces sugar; 1 1/2 ounces all-purpose flour; Ingredients for Espresso Creme Anglaise; 3 egg yolks; 1/3 cup sugar; 1 1/2 cups light cream; 3 tablespoons brewed espresso

Servings: persons

Ingredients for Cake
unsalted butter, for cake molds
2 tablespoons cocoa powder
3 ounces extra unsweetened chocolate squares, finely chopped
3 ounces unsalted butter
2 eggs
2 egg yolks
3 ounces sugar
1 1/2 ounces all-purpose flour
Ingredients for Espresso Creme Anglaise
3 egg yolks
1/3 cup sugar
1 1/2 cups light cream
3 tablespoons brewed espresso

1
Instructions for Cake: Preheat oven to 400 degrees.
2
Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
3
Melt the extra bitter chocolate and the unsalted butter in a double boiler.
4
In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy.
5
Stir in the chocolate/butter mixture.
6
Add all the flour and mix until just incorporated.
7
Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
8
Place the filled molds on a baking sheet.
9
Refrigerate for a minimum of 20 minutes.
10
The batter will hold overnight in the refrigerator after it's been put into the molds.
11
Bake for 7 to 9 minutes.
12
The tops will have cracks, the sides will be set, but the centers will be very soft.
13
Instructions for Espresso Creme Anglaise: Whisk the yolks and the sugar together until thickened and pale yellow.
14
In a small pot warm the cream just to the boiling point over medium heat.
15
While whisking, add some of the hot cream into the egg mixture.
16
Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon.
17
Add the espresso.
18
Refrigerate until ready to use.
19
When cakes are done, drizzle with the creme.

1029

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Ingredients for Cake, unsalted butter, for cake molds, 2 tablespoons cocoa powder, 3 ounces extra unsweetened chocolate squares, finely chopped, and more.

Yes, Molten Chocolate Cake With Espresso Creme Anglaise falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!