I don’t know if it’s due to the winter weather that’s already here but I’ve been making (and eating, do I need to say?) tons of molten chocolate cakes lately. It feels so good when it’s cold outside to be baking and eating warm chocolate cakes that melt in your mouth
White chocolate is very sweet, it tastes better in my opinion when balanced with a sour fruit. Raspberry is perfect for it but you can replace it with cherry if you like.
Preparation time: 15 mn (+ 1h in the fridge) Cooking time: 6 to 7 mn
Ingredients (for 4 cakes)
5 oz (140 g) of white chocolate
1/4 cup (50 g) of butter
2 tablespoons (30 g) of golden or brown sugar
2 tablespoons of whipped cream
1 tablespoon of flour
1/2 tablespoon of corn starch
1/ In a salad bowl beat egg and sugar until mixture gets a lighter color. Add flour and corn starch and whisk.
2/ Heat a large saucepan half filled with water.
3/ Dice butter and chocolate and heat it, along with the whipping cream “au bain-marie” (click here for more detailled explanation on how to do it if you don’t have the right tool )
4/ Mix molten chocolate in with egg and sugar mixture until it gets smooth.
5/ Leave preparation for 1h in the fridge so mixture gets thicker.
6/ Preheat oven to 460° F (240° C / Th 8).
7/ Grease a muffin mold.
8/ Fill 2/3 of the muffin mold with chocolate mixture and top with raspberries.
9/ Heat in oven for 6 to 7 minutes.
10/ Take chocolate cakes out of the oven and pull them carefully out of the muffin mold.
Let your white chocolate molten cakes with raspberries chill down a little and serve them while they’re still warm.