Molten Chocolate Cake

Name: Molten Chocolate Cake
Yield: 8 servings
Cuisine: American
Ingredients: 50 grams Chocolate; 50 grams Heavy cream; 1 to 2 teaspoons Brandy (or other liquor to your liking); 150 grams Sweet chocolate; 75 grams Unsalted butter; 3 medium Egg yolk; 40 grams Cake flour; 40 grams Almond flour; 1/4 tsp Baking powder; 3 medium Egg white; 45 grams Granulated sugar

cookpad.japan @cookpad_jp

It might be time consuming because you have to make the ganache in another bowl...
But I thought of a beautiful and hearty cake. The flavor depends on the liquor and the chocolate, so enjoy making it.

Make the batter after the ganache hardens.
If the meringue bubbles are popped, the batter wouldn't rise, so be careful not to over mix.
Store in room temperature, lower than 20℃ or in the refrigerator.
Microwave for 10 seconds right before eating! The chocolate cream inside will become runny. Recipe by Choco makaron

cookpad.japan @cookpad_jp

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Ingredients

8 servings

☆ Ganache
50 gramsChocolate
50 gramsHeavy cream
1to 2 teaspoons Brandy (or other liquor to your liking)
☆For the batter:
150 gramsSweet chocolate
75 gramsUnsalted butter
3 mediumEgg yolk
40 gramsCake flour
40 gramsAlmond flour
1/4 tspBaking powder
3 mediumEgg white
45 gramsGranulated sugar

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Steps

1

Make the ganache. Make a container to pour the ganache in with aluminum foil (8×6×2.5cm) If using a container, line it with a cellophane wrap.
2

Chop the chocolate and put it in a bowl. Put heavy cream in a heatproof container and microwave until it comes to a boil. Add the heavy cream to the chocolate.
3

When the chocolate has melted, add liquor to your liking and mix. When the mixture is well incorporated, pour in the container from Step 1 and chill in the refrigerator to harden.
4

When it has harden, cut into 8 pieces and store in the refrigerator. They will be soft if you keep them out, so be careful!
5

☆ Make the batter. Preheat the oven to 180℃. Put chocolate in a bowl and melt over a pot of simmering water.
6

When the chocolate has melted, add butter and let it melt. When the butter has melted, add 3 egg yolks and mix. Put the egg whites in another bowl for the meringue.
7

Sift cake flour, almond powder and baking powder into the mixture. Mix gently.
8

Add sugar to the egg whites from Step 6 and whip up to a stiff meringue. Refer to the Rice Flour Chiffon.
9

Pour half of the meringue in Step 7 and mix with a rubber spatula. Stop mixing before all of the meringue is fully incorporated into the batter.
10

Add the rest of the meringue and mix. Mix evenly and stop mixing when the meringue is fully incorporated.
11

Pour the batter into the muffin cups and fill until 1/3 full. Drop one piece of ganache in the middle and slightly press it down into the batter. Then pour the batter on top to fill the cups about 70% full.
12

Bake in a 180℃ oven for about 16 minutes (If the surface starts to crack and the ganache might run out, stop baking).