New This Month

Soft Chocolate Cake with Orange Creme Anglaise


This warm dessert blurs the line between cake and pudding.

  • Prep:
  • Total Time:
  • Servings: 6
  • Yield: Makes one 6 1/2-by-9-inch oval cake

Photography: David Meredith

Source: Martha Stewart Living, February 2012


For the Creme Anglaise

  • 1 cup whole milk
  • 3 tablespoons sugar
  • 1 tablespoon finely grated orange zest (from 1 to 2 oranges)
  • Coarse salt
  • 3 large egg yolks

For the Cake

  • Vegetable-oil cooking spray
  • 1 stick unsalted butter
  • 4 ounces bittersweet chocolate (70 percent), chopped (3/4 cup)
  • Coarse salt
  • 2 large eggs, plus 2 large egg yolks
  • 1/4 cup sugar
  • 2 teaspoons all-purpose flour


  1. Make the creme anglaise: Bring milk, sugar, orange zest, and a pinch of salt to a simmer in a medium saucepan. Stir, and remove from heat. Cover, and let stand 1 hour.

  2. Reheat milk mixture and whisk into egg yolks in a bowl; return to pan. Cook over medium-high heat, stirring, until just before mixture begins to simmer, about 2 minutes. Reduce heat to medium; cook, stirring, until mixture is thick and coats the back of a wooden spoon, about 4 minutes. Pour mixture through a fine sieve into a bowl; refrigerate until chilled, about 2 hours or up to 3 days.

  3. Make the cake: Preheat oven to 400 degrees. Coat a 6-cup baking or gratin dish with cooking spray. In a heatproof bowl set over (not in) a saucepan filled with 2 inches simmering water, melt butter and chocolate with 1/2 teaspoon salt, whisking to combine.

  4. Beat eggs, egg yolks, and sugar with a mixer on medium speed until light, frothy, and thick, 6 to 8 minutes. Add chocolate mixture, beating to combine. Add flour, beating to combine.

  5. Transfer batter to dish; bake until set around edge but still soft in center, 10 to 12 minutes. Let cool for 3 minutes. Serve warm with creme anglaise.


On "The Martha Stewart Show," this recipe was used to fill six 1/2-cup heart-shaped ramekins, baked for 10 minutes.

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