Flourless Mocha Cake with Creme Anglaise Recipe

Cake:

1. Preheat the oven to 350 degrees F.

2. Add 1-inch of hot water to a pan with at least 2-inch sides that are larger than your springform pan.

3. Add the chocolate and butter to a microwave-safe bowl.

4. Microwave for 30 seconds in three intervals but don’t mix.

5. Let sit for 1 minute, then stir the butter and chocolate until smooth.

6. In a larger second bowl, mix the eggs and sugar with a whisk. Make sure the chocolate is not too hot.

7. Whisk in the chocolate into the egg mixture slowly until fully combined.

8. 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.

9. Add the batter, cover the top with foil, and put it in your pan with water. Bake in a water bath for 75 minutes.

10. Remove from the oven and from the water bath. Uncover and let cool completely.

Vanilla Creme Anglaise:

1. In a large bowl, whisk the egg yolks and sugar until combined.

2. In a medium saucepan, heat the light cream and the Neilsen-Massey Vanilla Bean Paste until it is at a light simmer just before boiling.

3. Turn the heat off the saucepan and ladle ¼ cup of the cream mixture into the egg and sugar mixture, whisking quickly.

4. 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. Whisk quickly to avoid the eggs curdling.

5. Put the mixture back into the saucepan and heat slowly on medium-low until just below boiling for 170 to 175 degrees F.

6. Pass it through a strainer for a smooth creme anglaise. Pour the creme anglaise over the cake.

7. Serve the cake with fresh berries.