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Fudge Lava Cake With Cactus Pear Crème Anglaise Recipe


Rich fudgey chocolate cake, oozing deep, dark bittersweet chocolate cooled by a lapping of perfectly pink Andy Boy cactus pear cream anglaise. Decadence and beauty combined in one elegant dessert.


For the crème anglaise:

  • 3 cups half and half
  • 3 cups heavy cream
  • 6 egg yolks
  • 1 1/2 cups sugar
  • 1 vanilla bean, split
  • 6 ounces Andy Boy cactus pear puree

For the cake:

  • 14 ounces bittersweet chocolate
  • 14 ounces butter
  • 8 ounces sugar
  • 8 egg yolks
  • 8 whole eggs
  • 3 ounces cake flour, sifted


For the crème anglaise:

Combine the half and half with the cream in a sauce pan and bring just to the scalding point. In a separate bowl, whisk egg yolks with sugar until creamy.

Pour one cup of the scalded cream over the egg mixture and slowly mix, scraping in the seeds from the vanilla bean. Add to the remaining scalded cream and pour into top of a double boiler, stirring constantly until mixture thickens and foam starts to disappear.

Let cool then chill. Remove from refrigerator and stir in Andy Boy cactus pear puree.

For the cake:

In a double boiler, melt chocolate and butter together. Add sugar until melted in. Whisk in egg yolks. Whisk in whole eggs. Mix in flour.

Place in 8 buttered and sugared molds and bake at 400 degrees for 10-12 minutes. (Center will be slightly gooey). Remove from molds, place on plates and dust with confectioners’ sugar. Pour cactus pear crème anglaise around lava cakes.