Dark and white molten chocolate cake

Black and white chocolate molten cake recipe

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)

Chocolate cake

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
2 eggs

White chocolate ganache

3 1/2 oz (100 g) of white chocolate
1 tablespoon (15 g) of butter
1 tablespoon of whipping cream

Instructions

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).

Dark and White Molten Chocolate Cake on Foodista

24 thoughts on “Dark and white molten chocolate cake

  1. 11/01/2009 at 7:23 PM

    this looks fantastic!!!! yummy

  2. 11/01/2009 at 7:36 PM

    Happy anniversary!
    This cake is just perfect for this special celebration!
    Would u invite me over?

  3. 11/02/2009 at 12:39 AM

    oh wow what a cake and a cool name for a blog love French food

  4. kristy
    11/02/2009 at 12:36 PM

    Congratulations on your anniversary! This cake looks so delicious. A perfect post for your anniversary. Cheers.

  5. 11/02/2009 at 2:05 PM

    Congratulations on your 1st blog birthday!! I wish you lots of fun, trying & creating new yummie recipes!

    This cake looks absolutely fab!!!!!! MMMMMMMMMMMM,…

  6. 11/02/2009 at 2:21 PM

    ooh that cake looks amazing!

  7. 11/02/2009 at 2:49 PM

    Looks delicious! Happy Blogiversary!

  8. 11/02/2009 at 5:16 PM

    Happy Blogiversary! What a great way to celebrate!

  9. 11/03/2009 at 1:39 AM

    What a gorgeous Molten Cake. Happy blog birthday/anniversary. I’m celebrating my first blog birthday this week also. I took a virtual birthday trip back in time for a chocolate brownie at one of my favorite island restaurants. Time flies when you’re having fun. Hope you have many more happy birthdays.
    Sam

  10. 11/03/2009 at 2:12 AM

    I have some troubles with my browser Custom Browser on your internet site. The chimpanzees are in the page :(.

  11. 11/03/2009 at 2:24 PM

    Happy Blogging Anniversary!

    This is a nice twist on the molten cake idea, the lava part a visibly different type of chocolate. It looks lovely.

  12. 11/05/2009 at 8:19 AM

    oh my god this is heavenly .. I love moltens and its such a big hit here at my house!! the whole family loves em!
    I bought a book from france when I was there on vacation , it is filled with moltens and Mi Cuits.. oh my .. white chocolate molten cakes with raspberry is THE best :)

  13. 11/05/2009 at 8:45 AM

    oh and happy bloganniversary!!!! :)

  14. 11/05/2009 at 9:00 PM

    I surely can’t disagree with you on that one! I love white chocolate molten cakes with raspberry… Both flavors just match perfectly! I actually already have some pictures of mine and might post their recipe pretty soon ;-)

  15. 11/07/2009 at 5:15 PM

    Thanks for the comment! Your blog is wonderful. I love what you do with seafood. Mmmm. And this molten looks like a dream. Happy blog-birthday (insert virtual balloons).

  16. 11/07/2009 at 11:36 PM

    Happy Blogiversary and what an excellent cake to celebrate with!

  17. 11/17/2009 at 1:21 AM

    Oh my gosh, what are you trying to do to me? First the white molten lava cake, and now this! You must have known I was trying to knock off a few pounds :)) But this is also getting bookmarked to try some weekend!

  18. Candace
    01/20/2010 at 7:29 PM

    Hi, Maybe you can help me. Several years ago we ate at Laperousse….where I had an amazing desert called chocolate moulten cake with parsley cream. It was astonishingly wonderful. Do you think this recipe could be adapted ? Any suggestions? Id be grateful for your thoughts!

  19. 01/25/2010 at 3:18 PM

    I think you could easily replace the white chocolate ganache with a parsley cream. I’ve no idea how it could come out but I’d try mixing chopped parsley with something creamy (Mascarpone cheese or quark for example). Was the parsley cream from Laperousse sweet? If so, you should probably add some sugar to sweeten it a little. Freeze and add to the cake as explained for the white chocolate ganache. I’m very curious to try it, let me know how it goes :D

  20. 02/20/2010 at 3:43 PM

    What a beautiful celebration dessert for your blog’s anniversary! Congratulations!

  21. 02/20/2010 at 4:31 PM

    Congrats on your 1 year anniversary. Our 1 year anniversary is tomorrow that means we got started very close together.

  22. Shi Tyrone
    02/21/2010 at 2:35 PM

    happy anniversary! your cake sounds good, but the picture is a little unappealing.

  23. 02/24/2010 at 5:44 PM

    Wow sounds marvelous! Happy anniversary!

  24. 02/17/2014 at 5:17 PM

    hhhmmmm, yummy, yummy, yummy…looking so good and awesome, let me have that cake :D
    Aurica Last post…Potato saladMy Profile

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