Today is my blog-anniversary! I can’t believe it’s already been 1 year since I started French Cooking for Dummies. Let me tell you I’ve been enjoying it a lot. I don’t always find time to cook and be ready to take a nice picture on the two hours light I get in my dark Parisian apartment a day (on sunny days only, of course)! But all your nice comments always drive me back to it. My blog-anniversary is a great opportunity to thank all of you for your kind words. It’s always a pleasure to get your feedback .
What better recipe for a blog-anniversary than a chocolate cake? It’s a fun adaptation of the molten chocolate cake recipe I posted here some time ago. This one has a white chocolate melting heart. There are many great versions of this recipe: ganache can be made with other types of chocolate. You want a tip? It’s also pretty good with salted butter caramel…
Preparation time: 15 mn (+ 1h in the fridge/ freezer) Cooking time: 6 to 7 mn
Ingredients (for 4 to 6 cakes)
7 oz (200 g) of dark chocolate (70% cocoa)
1/2 cup (110 g) of butter
1/4 cup (50 g) of golden or brown sugar
3 tablespoons of whipping cream
1 tablespoon of flour
1 tablespoon of corn starch
White chocolate ganache
3 1/2 oz (100 g) of white chocolate
1 tablespoon (15 g) of butter
1 tablespoon of whipping cream
1/ In a salad bowl beat egg and sugar until mixture gets a lighter color. Add flour and corn starch and whisk.
2/ Heat 1 large saucepan half filled with water.
3/ Prepare ganache: Dice ganache butter and white chocolate and put it, along with the whipping cream, in a smaller saucepan or a metal bowl. Put in (or over, depending the size) the heating water. (This technique is called bain-marie; it’s the best way to melt chocolate without burning it).
4/ Pour white chocolate mixture in an ice-cube tray and leave in the freezer.
5/ Prepare cake: Melt dark chocolate along with butter and whipped cream “au bain-marie” like you did with white chocolate.
6/ Mix molten chocolate in with egg and sugar mixture until it gets smooth. Leave preparation for 1h in the fridge so mixture gets thicker.
7/ Preheat oven to 410° F (210° C / Th 7).
8/ If you’re going to use a muffin mold, grease it. If you have round pastry cutters, line baking tray with parchment paper and place pastry cutters on it. Cut pieces of parchment paper a little bigger than the height of your pastry cutters, circle them and cover pastry cutters sides with it (see picture here).
8/ Fill 2/3 of the pastry cutters with chocolate mixture. Add on top one or two cubes of white chocolate ganache (depending on their size) and push a little with your finger so ganache gets inside.
9/ Heat in oven for 6 to 7 minutes.
10/ Take chocolate cakes out of the oven and pull carefully parchment paper first and pastry cutters next. (If cooking paper doesn’t come out easily, they’re not cooked enough… Don’t break them! Put them back in the oven a minute more).