Dark Chocolate Molten Cake with Thé Enchanté-Infused Whipped Ganache
6 individual cakes
Dessert
- hard
- 1h
- 10min
Ingredients
For the cakes- 2 eggs
- 80 g (2.8 oz) dark chocolate (minimum 60% cocoa), chopped
- 50 g (2 oz) + 1 tablespoons liquid crème fraîche
- 10 g (0.35 oz)
- 25 g (2 Tablespoons) granulated sugar
- 40 g (1/2 cup) blanched almonds
- 300 g (10.5 oz) liquid crème fraîche
- 4 Tablespoons water
- 40 g (1.4 oz)
- 75 g (2.6 oz) white chocolate, chopped
- 2 g leaf gelatine (approximately 1 sheet)
- 300 g (10.5 oz) dark chocolate (minimum 60% cocoa), chopped
- 55 g (11 tablespoons) neutral oil (preferably grapeseed oil)
- 35 g (1/4 cup) crushed hazelnuts
- 35 g (3 tablespoons) sugar
- Silokomart 13-cm (5-inch) silicone finger moulds
- Wilton petal decorating tip no. 124
Preparation
1. The previous day, prepare the whipped ganache
- Put the gelatine in a large bowl of cold water to soften.
- In a saucepan, warm 100 g of crème fraiche without boiling it.
- Add 4 tablespoons of water and the 40 g of in a tea filter, then cover and let steep for 7 minutes.
- Remove the tea leaves and bring the mixture to the boil.
- Wring the water gently from the gelatine. In a large bowl, place the white chocolate, the infused cream, and the gelatine. Wait 2 minutes and then stir to combine.
- Once the mixture is smooth and even in consistency, add the remaining 200 g of crème fraiche and stir. Cover tightly with cling film and refrigerate overnight.
2. Make the cakes
- Preheat the oven to 180°C (350°F).
- Warm the cream for 30 seconds in the microwave at 800 W (the quantity is too small to warm in a pot). Add 1 tablespoon of water and the 10 g of in a tea filter, then let steep for 5 minutes.
- Separate the egg yolks from the whites.
- In a large bowl, beat the egg whites until they form stiff peaks. When the whites start to become frothy, add the sugar in three parts to produce an airy texture.
- Melt the dark chocolate in a double boiler. Pour the infused cream over the chocolate and stir.
- Add the egg yolks and finally the almond flour. Delicately fold in the fluffy egg whites.
- Pour the batter into finger moulds arranged on a baking sheet and bake for 10 minutes.
- Remove the cakes from the oven and let them cool in their moulds on the counter, then freeze for at least 4 hours so that you can unmould them easily with no sticking.
3. Make the praline glaze
- Melt the chocolate in the microwave, add the oil and stir well.
- Combine the hazelnuts and sugar with the melted chocolate and set aside for at least 15 minutes before using. (Make sure to use a bowl large enough for glazing the cakes.)
4. Assemble the cakes
- Remove the cakes from the moulds and poke a toothpick or skewer into each end to hold while you dip both sides of the cake into the glaze.
- Set the cakes on a wire rack for 30 minutes while the glaze hardens.
- As it hardens, the glaze may stick to the rack. Simply run a knife blade under the cakes to unstick them.
- Pour the ganache into the bowl of a stand mixer with whisk attachment and beat until light, like whipped cream.
- Fill a piping bag with whipped ganache and pipe it over the cakes.
- Refrigerate until ready to serve.