Individual Oozing Chocolate Cakes

Course:

Dessert

Practical information

Prep time

30 min
Cooking

15 min
Difficulty

Pause

22 min
Ready in

1 h 07
Price

Recipe
Comments (0)

Recipe's Ingredients

2 eggs
sliced almonds
½ teaspoons almond extract
25 g unbleached white flour
1 g baking powder
25 g egg white
3 g sugar
30 g white chocolate pieces

30 g soft butter
80 g unbleached white flour
3 g baking powder
70 g sugar
100 g dark chocolate
100 g butter
15 g sugar
250 ml heavy cream

Recipe preparation steps
1

For cake centers: heat water in the bottom of a double boiler until boiling. Combine flour and baking powder and set aside. Beat egg white and sugar together. Set aside in a bowl large enough to mix all the ingredients in. When water boils, remove from heat, place upper pan on lower, and slowly melt the white chocolate while stirring. When melted, add butter and combine. It may be necessary to remove top pan from bottom to prevent the mixture from separating. Slowly pour chocolate and butter into egg mixture while whisking. When combined, add flour mixture all at once, and mix just until combined. Place in refrigerator to cool.
2

When cool, divide into 4 balls and place in freezer until needed.
3

Preheat oven to 210°C.
4

Place 4 metals rings (7 cm diameter by 3 cm high) on a parchment-paper lined baking sheet. Line each ring with a 6 cm high collar of parchment paper. Set aside until needed. Remove white chocolate centers from the freezer to thaw slightly.
5

For cake batter: heat water in the bottom of a double boiler until boiling. Combine flour and baking powder and set aside. Beat eggs and sugar together. Set aside in a bowl large enough to mix all the ingredients in. When water boils, remove from heat, place upper pan on lower, and slowly melt the white chocolate while stirring. When melted, add butter and combine. It may be necessary to remove top pan from bottom to prevent the mixture from separating. Slowly pour chocolate and butter into egg mixture while whisking. When combined, add flour all at once and mix just until combined.
6

Divide batter among the 4 prepared rings. Carefully press a white chocolate ball half way into the center of the batter in each ring. Bake for 10 minutes. Let rest for 2 minutes before unmolding.
7

While the cakes are baking, combine cream, sugar, and almond extract. Whisk until slightly thicken. Divide sauce on serving plates.
8

When baked, carefully slide a spatula under one of the cakes. Remove ring and paper. Place cake in the center of a serving plate. Sprinkle sauce with a few pieces of sliced almond.
9

Serve immediately.
Ready !