Flourless Mocha Cake with Creme Anglaise Recipe

Flourless Mocha Cake with Creme Anglaise Recipe

How To Make Flourless Mocha Cake with Creme Anglaise

Your guests will love this flourless mocha cake with vanilla custard cream. The combination of coffee and cream in one dessert is the best combo ever.

Preparation: 20 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 35 minutes



For Flourless Mocha Cake:

  • 12ozdark chocolate,semisweet, milk, or bittersweet can be used too, whichever you prefer
  • 1tspNielsen-Massey Pure Coffee Extract
  • 1tspNielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2sticks butter,cut into pieces
  • 5large eggs,room temperature
  • cupssugar

For Vanilla Creme Anglaise:

  • 2cupslight cream
  • 1tbspNielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • cupgranulated white sugar
  • 5large egg yolks



  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.

Recipe Notes

To check for the thickness of creme anglaise, dip the curved part of a spoon in it and run your finger along the back. You will know it’s just right after you run your finger across and see a clear line on the coating at the back of the spoon.


  • Calories: 579.43kcal
  • Fat: 43.62g
  • Saturated Fat: 25.66g
  • Trans Fat: 0.63g
  • Monounsaturated Fat: 12.82g
  • Polyunsaturated Fat: 2.02g
  • Carbohydrates: 41.41g
  • Fiber: 3.17g
  • Sugar: 34.58g
  • Protein: 7.14g
  • Cholesterol: 239.91mg
  • Sodium: 107.39mg
  • Calcium: 74.62mg
  • Potassium: 286.55mg
  • Iron: 4.00mg
  • Vitamin A: 300.90µg
  • Vitamin C: 0.24mg
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