Chocolate Melt-in-Your-Mouth Cake with Vanilla Sauce

Sunday February 9, 2014

This is a fudge-like little chocolate cake, adapted from my old chocolate truffle cake I made during my restaurant days. It is for intense chocolate lovers and because of its unique texture, tastes best within an hour of baking, while still a bit warm, or within a few hours at room temperature to retain the delicate texture. This is not a fancy layer cake with a silken frosting or glaze, as there are many cakes now called chocolate truffle cake. This is a rustic French cake that has only a dash of flour and puffs as it bakes. It then collapses as it cools, making a single layer cake with crackled top. Hence, it is very easy to assemble and bake. No decorating necessary. The nectar-of-the-gods style vanilla sauce is one of the restaurant community’s best kept secrets–melted vanilla ice cream, which creates an instant, fluffy, luxurious creme anglaise. The sauce is easy as can be and very versatile as it can be served with crisps or fresh fruit as well. This recipe is designed to serve 2 to 4.

Makes one 6-inch cake and 2/3 cup sauce


  • 4-ounces bittersweet chocolate, chopped
  • 1/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1/3 cup all-purpose flour
  • Pan: 6-inch round springform or metal cake pan

Vanilla Sauce

  • 1/2 cup premium-quality vanilla bean ice cream
  • 5 tablespoons crème fraîche or sour cream
  • 1/4 teaspoon vanilla extract (Tahitian or Cook’s Cookie Vanilla)


Preheat the oven to 375º. Butter 6-inch springform pan or metal cake pan. Place the chocolate in the top of a double boiler and melt over simmering water.

In a stand mixer with the whisk attachment or with a handheld mixer, beat the sugar and eggs on medium-high speed until thick and pale, about doubled in bulk. Add the butter and chocolate.  Place the flour in a sieve and sprinkle over the top of the mixture and fold in with a large rubber spatula. Scrape into the prepared pan. Bake in the center of the preheated oven for 13 to 15 minutes, until a cake tester inserted into the center comes out clean. Remove to a rack and cool to room temperature.

Make the Vanilla Sauce. Place the ice cream on the counter for 20 minutes to soften, or soften in the refrigerator. Place in a small bowl with the crème fraîche and vanilla; whisk to combine. Store in a covered container in the refrigerator for a few hours only. Serve the cake in wedges with some Vanilla Sauce on the side.

Recipe and text copyright Beth Hensperger 2014

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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