zoom Flourless chocolate cakes with crème fraîche and cranberry ripple ice cream

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    Flourless chocolate cakes with crème fraîche and cranberry ripple ice cream

    The tangy, cranberry sauce rippled through luscious crème fraîche ice cream, served with moussey, flourless chocolate cake will win over anyone who’s not sure about fruit with chocolate – it’s simply too good to resist.

    • Vegetarian
    • Preparation time: 30 minutes, plus infusing, cooling, chilling and freezing
    • Cooking time: 50 minutes
    • Total time: 1 hour 20 minutes, plus infusing, cooling, chilling and freezing 50 minutes

    Serves: 6 (with leftover ice cream)



    100g fresh cranberries (or frozen and defrosted)

    150g golden caster sugar

    450ml whole milk

    1 vanilla pod, split and seeds scraped out

    4 egg yolks

    400ml crème fraîche



    60g salted butter, cubed, plus extra for greasing

    100g dark chocolate (at least 70% cocoa), chopped

    70g golden caster sugar

    1 tsp vanilla extract

    40g ground almonds

    1 tbsp cocoa, sifted

    2 large egg yolks and 3 large egg whites


    1 Start by making the ice cream. Put the cranberries in a small saucepan with 3 tbsp water. Bring to the boil, then simmer until the berries begin to burst – about 3-4 minutes. Add 50g sugar and simmer gently for 6-8 minutes, until jammy. Cool, then cover and chill until needed (it will keep in the fridge for up to a week).

    2 Put the milk, vanilla pod and seeds, and a pinch of salt in a saucepan. Bring to the boil, then turn off the heat and leave to infuse for 20 minutes. Whisk the egg yolks and remaining 100g sugar until thick and pale. Gently bring the infused milk back to the boil, then slowly pour into the egg mixture, whisking all the time. Return to the saucepan and stir constantly over a very low heat for about 10-12 minutes, until the custard thickens enough to coat the back of the spoon. Sieve the custard, then cover and cool completely, before chilling.

    3 Fold the crème fraîche into the chilled custard until combined, then pour into an ice-cream maker and churn until the blade slows down (about 15-20 minutes). Transfer to a chilled freezeproof container and ripple through the cranberry sauce; don’t overmix. Cover and freeze for at least 4 hours, or overnight, until firm.

    4 For the cakes, preheat the oven to 180°C, gas mark 4. Grease a deep 6-hole muffin tin or 6 dariole moulds (each about 150ml in volume) and line the bases with circles of baking parchment.

    5 Melt the butter, chocolate and sugar together in a heatproof bowl set over a pan of barely simmering water. Remove from the heat, stir until smooth, then mix in the vanilla, almonds and cocoa, followed by the egg yolks, one at a time.

    6 Whisk the egg whites to stiff peaks in a clean bowl. Fold 1 tbsp into the chocolate mixture with a metal spoon to loosen, then fold in the rest in 3 additions, retaining as much air as possible. Spoon into the moulds and bake for 20 minutes, until puffed but barely firm.

    7 Cool slightly before turning out each cake and serving with the ice cream (or, more simply, with chilled or whipped double cream), and some chocolate curls, if liked.


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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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