This warm dessert blurs the line between cake and pudding.



For the Creme Anglaise
For the Cake


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Reviews (1)

59 Ratings
  • 5 star values: 16
  • 4 star values: 20
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 0
Rating: 5 stars
Just made this and found it HEAVENLY! Followed the recipe to a t and it turned out like a perfect chocolate souffle! My husband loved it, too--I had to stop him from devouring the entire recipe in one sitting. I think you could basically make this ahead of a dinner party and then just pop the cake in the oven just before you want to serve dessert for a big hit! I would put the sauce in a gravy bowl and pass it at the table.