Flourless Mocha Cake with Creme Anglaise is the best coffee and cream dessert that will leave your guests thinking it came from a bakery.
Flourless Mocha Cake with Creme Anglaise sounds like a dessert you’d order at the end of a special meal out, but with just a few high quality ingredients, you’ll be serving a gorgeous plated dessert worthy of a five star restaurant in just 30 minutes of active prep time and just over an hour in the oven.
This Flourless Mocha Cake recipe is based off our go-to Flourless Chocolate Cake recipe with the addition of good quality Madagascar Bourbon Pure Vanilla Extract and Pure Coffee Extract. Just a teaspoon of each really bring out the flavor in a rich, natural way.
Flourless Mocha Cake is made even better with the addition of the Creme Anglaise. Just a few ingredients and 20 minutes on the stovetop while your cake is baking, the dish will be ready to serve in just a couple of hours. A traditional Creme Anglaise uses a vanilla bean, but in this case we used Pure Vanilla Bean Paste. Once you use it in this recipe you’ll want to try using it on everything!
This recipe also makes a terrific dessert for anyone who is on a gluten free diet! There are several flourless and naturally gluten free desserts on the site, such as Flourless Peanut Butter Cookies, Flourless Chocolate Chewy Cookies, and Butter Toffee.
Create a free account to Save Recipes
Frequently Asked Questions
So much of the flavor from the vanilla bean is in the seeds. A small amount of the vanilla bean paste can go a long way and because of the thickness of the paste it won’t thin out your recipes. Use vanilla bean paste anywhere you’d use vanilla extract in the exact same amount. It can be used in mixers for drinks, in place of extract for frosting (you’ll end up with a beautiful speckled frosting without thinning it out), or with roasted duck or sweet potatoes for a more savory recipe.
Fresh berries are a terrific choice with chocolate cake, as pictured in this recipe. You can also garnish with candied orange peel, fresh mint sprigs, or a dusting of cocoa or cinnamon.
The steam in the oven helps keep the cake moist, and the water bath will ensure that your cake bakes evenly without drying out along the edges. It is a similar method to setting the filling in a cheesecake, which is also made without flour.
How to Store Flourless Mocha Cake with Creme Anglaise
- Serve: Serve Flourless Mocha Cake with Creme Anglaise after it’s cooled but still warm. Do not leave the Creme Anglaise at room temperature longer than 2 hours.
- Store: Store Flourless Mocha Cake without topping, covered tightly at room temperature up to 2 days, or refrigerated up to 5 days. Make sure to store the Creme Anglaise separately in an airtight container in the refrigerator, up to 5 days.
- Freeze: It is not recommended to freeze the Creme Anglaise, but the Flourless Cake can be frozen, wrapped tightly, up to 1 month. Defrost at room temperature and make a fresh batch of Creme Anglaise for serving.
Flourless Mocha Cake:
- 12 ounces dark chocolate , semisweet, milk or bittersweet can be used too (whichever you prefer)
- 1 teaspoon coffee extract
- 1 teaspoon vanilla extract
- 2 sticks butter , cut into pieces
- 5 large eggs , room temperature
- 1 1/4 cups sugar
- 2 cups light cream
- 1 tablespoon vanilla bean paste
- 1/3 cup sugar
- 5 large egg yolks
To make the cake:
- Preheat the oven to 350 degrees.
- Add 1 inch of hot water to a pan with at least two inch sides that is larger than your springform pan (I use a 10-inch springform pan).
- Add the chocolate and butter to a microwave safe bowl.
- Microwave for 30 seconds, in three intervals (wait a minute or so before each one) but don’t mix.
- Let sit for one minute, then stir the butter and chocolate until smooth.
- In a larger second bowl, mix the eggs and sugar with a whisk.
- Make sure the chocolate is not too hot or wait another minute or two.
- Whisk in the chocolate into the egg mixture slowly until fully combined.
- Sit your springform pan on top of a sheet of foil and press it up against the sides so there is a barrier between the pan and the water.
- Add the batter, cover the top with foil and put it in your pan with water.
- Bake in a water bath for 75 minutes.
- Remove from oven and from water bath.
- Uncover and let cool completely.
To Make the Creme Anglaise:
- In a large bowl, whisk the egg yolks and sugar until combined.
- In a medium saucepan heat the light cream and and the vanilla bean paste until it is at a light simmer, just before boiling.
- Turn the heat off the saucepan and ladle a ¼ cup of the cream mixture into the egg and sugar mixture, whisking quickly.
- Working ¼ cup at a time keep whisking it in until you do that about 4 times, then slowly add in the rest while whisking.
- You want to whisk quickly to avoid the eggs curdling.
- Put the mixture back into the saucepan and heat slowly on medium-low until just below boiling (170-175 degrees).
- Using a spoon, check for thickness by running your finger along the back. If the coating on the back of the spoon leaves a distinct line where your finger was, you're good to go.
- To ensure the smoothest creme anglaise, pass it through a strainer.
- Serve the cake with fresh berries and creme anglaise poured over.
Photo used in a previous version of this post.