“As for butter versus margarine, I trust cows more than chemists”, Joan Cussow
Now this is for all the chocolate die hard lovers out there. This is truly the proper way to make a chocolate fondant cake. The aim is NOT to under cook your little cake so you are left with a uncooked batter that oozes out of the centre (even though I do love the taste of any cake batter and gladly clean the bowl and spoon with complete satisfaction. )
This recipe however is the real deal, by making delicious chocolate ganache to nestle in the centre of the cake. This not only ensures the perfect chocolate lava effect but you can adapt your ganache by adding any liquor of your choice or even substituting any percentage of chocolate. You could even substitute using white chocolate and raspberries.
These little cakes can also be eaten at room temperature or can be refreshed by giving them a zap in the microwave, but only for about 15 to 20 seconds, just to melt the centre and not to have them explode. With Christmas around the corner these are a great addition as you can make and freeze them ahead of time.
Makes approximately 6 medium muffin size cakes or cake rings.
Heavy cream 100 g (35% fat)
Good Dark coverture chocolate 100 g (I used Callibaut 70%)
Dark coverture Chocolate 180 g (I used Callibaut 70%)
Unsalted Butter 25 g
Egg white 135 g
Caster sugar 38 g
Egg Yolk 30 g
Plain Flour 30 g
Method for Ganache filling
- Bring the heavy cream to a simmer.
- Stir the HOT heavy cream into the chopped dark chocolate, then pop in the fridge.
- When the ganache has thickened enough, roll out mounds about 4cm in diameter.
- Store in the freezer.
Method for Chocolate Cake
Prepare cake rings or muffin tin making sure they are well greased and lightly dusted with flour.
- Melt the chopped coverture chocolate and the butter in a metal bowl on a double boiler (over a pot of simmering water making sure the water does NOT touch the base of the bowl.)
- While the chocolate is melting, get another bowl and beat the egg whites to stiff peaks, adding the sugar in two steps.
- Once the chocolate has melted take it away from the double boiler and mix in the egg yolk.
- Add the sifted flour.
- Finally, gently fold in the stiff egg white in three steps to keep it light the well mixed.
- Fill the muffin cavity or cake ring with the cake mixture only half way and place the frozen ganache in the centre, then cover with extra batter.
- Bake in a pre-heated oven on 180 degrees C for about 15 minutes. Make sure not to over -cook as they may explode.
- Serve immediately with your favourite ice-cream and raspberry sauce. (optional)