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 

You already know how to bake a dark chocolate molten cake, even have a recipe for a white chocolate ganache. Let’s introduce the white chocolate molten cake with raspberries!

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)

16 raspberries
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
2 eggs

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 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.

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).

Everyone knows chocolate is great for improving the mood… So why should you refrain from eating it?! Get ready, this molten chocolate cake recipe is a killer! The one on the picture could have been baked a little less so the center would have been more liquid… You’ll just have to try and adjust the cooking time to your own tastes. Whenever the borders are done, you can take them out of the oven. The bigger the ‘uncooked’ area in the center, the more liquid your molten chocolate cake will be.

Preparation time: 15 mn (+ 1h in the fridge) 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
2 eggs

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 a large saucepan half filled with water.

3/ Dice butter and 5 oz of 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/ 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 410° F (210° C / Th 7).

7/ 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 (as shown on picture).

8/ Fill 2/3 of the pastry cutters with chocolate mixture. Cut the 2 oz of chocolate you have left into small pieces and add on top of the chocolate dough; push it a little with your finger so it 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).

11/ Serve right away alone or with vanilla ice cream or custard.

You want to add it a white chocolate melted heart? Check the Dark and white chocolate molten cake recipe!

This recipe is a variant of the traditional French floating islands served with ‘crème anglaise’. It’s a great classic in French cooking : here is the chocolate version! It’s not really difficult to make, the most difficult part being getting nice and puffy egg whites. It’s all about training, don’t get discouraged if your first attempt fails! You’ll still have 2 egg whites left in case you need to make some more .

Preparation time: 20 mn

Ingredients (for 4 servings)

2 1/2 oz (70 g) of dark chocolate
24 cups ( 1 l) of whole milk
5 eggs (5 egg yolks and 3 egg whites)
8 1/2 tablespoons of caster sugar (6 + 2 1/2 tbsp)
2 teaspoons of unsweetened chocolate powder
2 1/2 cups of water
1 pinch of salt

Instructions

1/ Cut chocolate into dices. Take 12 cups of milk into a boil.

2/ In a salad bowl beat egg yolks and 6 tablespoons of sugar until white. Add boiling milk stirring well.

3/Pour mixture into pan and heat over low heat for 8 to 10 minutes stirring slowly with a spatula until it gets thicker.

4/ Take it off heat and add chocolate dices and 1 teaspoon of chocolate powder.

5/ Pour in a salad bowl and beat energetically for 3 minutes. Then, let it cool down.

6/ Get 12 cups of milk and 2 1/2 of water to simmer in a sauté pan.

7/ Beat 3 egg whites and a pinch of salt until stiff. Add 2 1/2 tablespoons of sugar and beat again for 1mn.

8/ Take square pieces of the stiffed egg whites with 2 tablespoons. Put them one at a time on simmering milk and poach it for 2 to 3 minutes. Once done, put them on kitchen paper so the extra liquid gets out. Let it cool down.

9/ Pour cream into 4 nice dishes. Add islands on top and sprinkle with chocolate powder.

10/ That’s it! Ready to serve.

Some of you may have noticed I’ve been having some technical problems on my blog lately … I spent a lot of time trying to fix everything (even if we’re far from done…); time I didn’t spent cooking! So, I figured it was a great moment for an extra simple dessert recipe. Citrus and chocolate, ready in 15 minutes!

Preparation time: 15 mn – Cooking time: 10 mn

Ingredients (for 6 servings)

6 mandarins (more if they are really small)
1/3 lbs (150 g) of white chocolate
6 tablespoons of whipped cream
5 tablespoons of sugar
3 tablespoons of water

Instructions

1/ Carefully cut a line around mandarins and take their tops off without tearing the bottom part. Take off pieces and set aside.

2/ Melt chocolate, sugar and water in a sauce pan over low heat.  Leave for about 10 mn and take off heat. Let it chill.

3/ Mix whipped cream and mandarine pieces with chocolate cream. (You won’t be able to use all mandarin pieces, maybe 3/4th of them).

4/ Pour in empty mandarins and let chill in the fridge for a couple of hours.