Whenever I eat a flourless chocolate cake with crème anglaise I'm reminded of a dessert my mother and aunt made often when I was growing up in the Amana Colonies. A dense, bitter chocolate pudding was poured into a mold, and when set, it was released into a large bowl of sweet vanilla sauce. I was always so happy when I saw it being prepared. I loved it. And many years later, when I was in Paris with my sister and daughter during October, the first time I had ever visited in the fall, I saw Gâteau au Chocolat avec Crème Anglaise on bistro chalkboards, everywhere. One restaurant had a little table set up by the front window with pitchers full of the vanilla sauce alongside platters of chocolate cake. You probably know what I had for dessert that night.
I have baked many flourless chocolate cakes and this one has edged itself to the front of the line. Double the recipe, below, for the Crème Anglaise if you want a generous dish of the vanilla sauce to accompany all of the chocolate cake slices ;-P