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ABC Western Australia |  Recipe Index | Fallen chocolate cakes with cream

Fallen chocolate cakes with cream

Chef: Kate Lamont
Nibblies with Kate

Serves 12

Degree of difficulty: Medium

You need:
90g unsalted butter
450g good quality dark chocolate
6 egg whites
120g of caster sugar
50g dark chocolate
4 tbsp cream
double cream, to serve
extra butter and little flour for preparing ramekins

Method:
Prepare 12 ramekins (ideally 7cm x 3 cm) by brushing with butter. Chill the moulds then brush with butter again to give a double layer, then dust with flour and shake out excess. Chill.

Make a ganache with the 50g of chocolate and the cream by boiling the cream in a small pot and stirring the chocolate into the cream until you have a smooth mixture. Reserve.

Meanwhile melt the butter and remainder of the chocolate over low heat or on defrost in the microwave.

Whisk the 12 egg whites until frothy. Add 1/3 of the sugar while continuing to beat to the soft peak stage. Add another third of the sugar and beat until thick and glossy. Add remaining sugar and whisk until the meringue holds firm. Add the yolks to the chocolate/butter mixture. This mixture may become grainy, don’t worry! Fold in the meringue.

Half fill the ramekins with mixture. Add a blob of ganache but do not let the ganache touch the sides of the ramekins. Cover with more mixture and smooth the tops. These cakes can be cooked now or left for up to 6 hours before being cooked.

Bake in a moderate oven (180°C) for about 10 minutes, the cakes should rise like soufflés. Turn the hot cakes out and place on plates.

Serving Suggestion: Serve hot with double cream.

This recipe featured by Helena Webb

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Last Updated: 6/05/2005 12:23:00 PM AWST
Originally published: 06/05/2005

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