Name: Chocolate Gâteau with Crème Anglaise Recipe
Prep time: 30 min
Cook time: 37 min
Total time: 10 h 7 min
Cuisine: French
Ingredients: Flour and softened butter for the pan; 1 pound bittersweet chocolate or American Heritage Chocolate; 1 1/4 cups (2 1/2 sticks) unsalted butter; 7 large eggs at room temperature; 1 1/4 cups sugar; 1 1/2 teaspoons vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon table salt; 1/2 teaspoon ground cinnamon (optional); 1 1/2 cups whole milk; 1 vanilla bean split lengthwise, or 1 teaspoon vanilla extract; Yolks of 4 large eggs at room temperature; 1/3 cup sugar

Jump to Recipe· 4.2 from 46 reviews

If you are seeking a dessert that combines elegance with incredible richness, look no further than this Chocolate Gâteau with Crème Anglaise Recipe. This indulgent treat features a deeply chocolatey, moist gâteau paired exquisitely with a silky, vanilla-infused crème anglaise, resulting in a harmony of flavors and textures that is both luxurious and surprisingly approachable. Whether you’re celebrating a special occasion or simply craving something decadent, this recipe is sure to impress and delight everyone lucky enough to have a slice.

Ingredients You’ll Need

The image shows several baking ingredients placed on a white marbled surface. There is a white bowl filled with white flour on the left side and another white bowl filled with white sugar above it. A turquoise egg holder with six white eggs is placed in the middle. To the right, there is a dark brown bottle labeled Madagascar vanilla. Below the eggs, there are two sticks of butter wrapped in blue and white paper lying side by side. Next to the butter, at the bottom right, there is a beige chocolate bar box with red and brown details. The overall arrangement is neat and the lighting is soft and natural, highlighting the textures of the ingredients. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Chocolate Gâteau with Crème Anglaise Recipe lies in its straightforward, quality ingredients. Each one plays a crucial role: from the bittersweet chocolate that delivers its sumptuous depth to the vanilla bean that brings the crème anglaise to life with aromatic sweetness. With simple pantry staples and fresh eggs, you can achieve an extraordinary dessert experience.

Flour and softened butter: Used to prepare the pan, ensuring your gâteau releases easily after baking.
1 pound bittersweet chocolate or American Heritage Chocolate: The heart of the gâteau, providing rich and intense chocolate flavor.
1 1/4 cups (2 1/2 sticks) unsalted butter: Adds moisture and tenderness to the cake.
7 large eggs at room temperature: Their freshness and room temp status help achieve the perfect lift and texture.
1 1/4 cups sugar: Sweetens the cake while assisting in a light, fluffy crumb.
1 1/2 teaspoons vanilla extract: Infuses warmth and complexity into the batter.
1 cup all-purpose flour: Provides structure, balanced so the gâteau stays soft yet holds together.
1/2 teaspoon table salt: Enhances all the chocolate and vanilla flavors.
1/2 teaspoon ground cinnamon (optional): Offers a subtle spice note to round out the chocolate’s intensity.
1 1/2 cups whole milk: Base for the crème anglaise, delivering creaminess and smoothness.
1 vanilla bean split lengthwise or 1 teaspoon vanilla extract: The vanilla bean seeds give the crème anglaise a sophisticated fragrance and speckled look.
Yolks of 4 large eggs at room temperature: Egg yolks are the thickening agents that make the crème anglaise luxuriously rich.
1/3 cup sugar: Balances the egg yolks and milk for a smooth, sweet custard sauce.

How to Make Chocolate Gâteau with Crème Anglaise Recipe

Step 1: Prepare Your Pan and Oven

Begin by positioning a rack in the center of your oven and preheating it to 350 degrees F. Butter and lightly flour a 9-inch springform pan, then tap out the excess flour. This step is key to ensuring your gâteau will release cleanly once baked and cooled.

Step 2: Melt Butter and Chocolate

In a large saucepan over low heat, melt the butter slowly. Remove from heat and add the chocolate, letting it soften for about 3 minutes before whisking until smooth. Cool this luscious chocolate mixture to a lukewarm temperature, keeping it fluid but not hot, which will allow it to blend seamlessly with the egg mixture later on.

Step 3: Whip Eggs, Sugar, and Vanilla

Using a stand mixer or hand mixer, beat the eggs, sugar, and vanilla extract on high speed until the mixture becomes very pale and triples in volume. This aeration is what gives the gâteau its delicate, light texture.

Step 4: Combine Chocolate and Egg Mixtures

Reduce the mixer speed to low and slowly add the cooled chocolate-butter blend. When fully combined, gently fold in the flour, salt, and cinnamon (if using) with a flexible spatula, taking care not to deflate the batter. Then pour the batter evenly into your prepared pan.

Step 5: Bake the Gâteau

Bake in the preheated oven for 28 to 37 minutes. The gâteau is done when its center is set but still jiggles gently like a cheesecake when you shake the pan. This precise texture ensures a moist, decadent gâteau experience.

Step 6: Cool and Chill

Cool the gâteau completely in the pan on a wire rack. Run a knife around the edges and carefully remove the sides of the springform pan. Wrap the cake tightly in plastic wrap and refrigerate for at least 8 hours, preferably overnight, to develop its full flavor and texture. It can be stored in the fridge for up to 3 days.

Step 7: Make the Crème Anglaise

Warm the milk with the vanilla bean halves over low heat until small bubbles form, then remove the pods, scraping their seeds back into the milk. Whisk the egg yolks and sugar together until pale and thick, then temper this mixture slowly with the hot milk. Return everything to the pan and cook gently on medium-low heat, stirring constantly until the custard thickens enough to coat the back of a spoon. Strain the custard, cover loosely, cool to room temperature, and refrigerate until chilled for at least 2 hours.

How to Serve Chocolate Gâteau with Crème Anglaise Recipe

A single slice of dark brown chocolate cake with a cracked top layer dusted lightly with powdered sugar sits on a white plate with a subtle raised pattern. The cake has two visible layers: a dense, moist chocolate filling in the middle and a slightly crumbly outer cake layer. Below the cake slice, a light cream sauce spreads slightly on the plate. In the background, there is a blurred copper mug with a handle filled with a similar cream sauce, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a classic look, dust your gâteau with a light sprinkle of powdered sugar or cocoa powder. Fresh berries like raspberries or sliced strawberries add color and a tart contrast to the rich chocolate. A mint sprig or edible flowers create that extra touch of elegance for guests.

Side Dishes

Pair slices of this chocolate gâteau with simple sides such as toasted almonds or a small scoop of vanilla bean ice cream to complement the creamy crème anglaise. Alternatively, a side of warm poached pears or a refreshing citrus salad balances the richness beautifully.

Creative Ways to Present

Try plating your gâteau slices with a swirl of crème anglaise on the plate, then drizzle some high-quality chocolate sauce over the top. Layer thin slices between toasted nut clusters or serve petite portions in elegant glass dishes for an unforgettable dessert experience.

Make Ahead and Storage

Storing Leftovers

This Chocolate Gâteau with Crème Anglaise Recipe keeps beautifully in the refrigerator for up to three days when wrapped tightly to prevent drying out. Keeping the gâteau chilled helps maintain its moist and dense texture for later enjoyment.

Freezing

You can freeze the gâteau, whole or sliced, by wrapping it in plastic wrap and then a layer of foil. Freeze for up to one month. Thaw in the refrigerator overnight and serve with freshly made or refrigerated crème anglaise for the best taste and texture.

Reheating

Reheat individual slices gently at room temperature or briefly warm in a low oven (around 275 degrees F) for 5 to 7 minutes. Avoid microwaving as it can alter the texture. Serve promptly with silky chilled crème anglaise.

FAQs

Can I use milk chocolate instead of bittersweet chocolate?

While milk chocolate can be used, bittersweet chocolate provides the ideal rich, intense flavor that balances perfectly with the sweetness of the gâteau and crème anglaise. Using milk chocolate may result in a sweeter, less complex dessert.

Is it necessary to use a springform pan?

A springform pan is recommended because it allows easy removal without damaging the delicate edges of the gâteau. If you don’t have one, a regular cake pan lined with parchment can work, but be extra careful during removal.

Can I prepare the crème anglaise in advance?

Absolutely! The crème anglaise can be made up to two days before serving. Just keep it chilled in the refrigerator and give it a gentle stir before serving to reincorporate any separation.

What if I don’t have a vanilla bean?

If you don’t have a vanilla bean, a good-quality vanilla extract is a fine substitute. Add it at the end of cooking the crème anglaise to preserve the full vanilla flavor.

How do I know when the gâteau is perfectly baked?

The gâteau should feel set in the center but still jiggle softly, similar to a cheesecake, when the pan is gently shaken. Overbaking will dry it out, so start checking at 28 minutes and keep a close eye.

Final Thoughts

This Chocolate Gâteau with Crème Anglaise Recipe is one of those rare desserts that looks elegant but is wonderfully simple to make at home. The rich, velvety chocolate paired with the smooth, fragrant custard is sure to become a beloved classic in your repertoire. I can’t wait for you to try it and see just how effortlessly spectacular dessert can be!