Wednesday, 9 December 2009

Raspberry Chocolate Fondant Cake

Warm & bright summer days seem so long ago.
Although I love autumn & winter, I really not enjoy the gloomy weather lately.
I felt like spoiling myself with a warm chocolate cake today.
This is my favourite recipe for delicious & simple chocolate cake.
Great for chocoholics like me!
This heavenly warm chocolate cake is sure to cheer me up \\(^__^)//

Recipe (4 ramekins):

Cocoa batter:
70g unsalted butter
80g dark chocolate (70%)
40g plain flour
30g dark brown sugar
2 eggs
1 tbsp milk
1/4 tsp soda
2 tbsp ground almond
20g raspberry

Butter and lightly flour the ramekins with cocoa powder.
Melt butter and chocolate over simmering water.
In another bowl, beat the eggs with sugar until it begins to be frothy.
Remove the chocolate butter from heating and whisk until smooth, fold in the eggs.
Fold in the flour, soda, ground almond and milk.
Spoon the batter into the prepared ramekins until 1/3 full, put some raspberry on top.
Cover the raspberry with the chocolate batter until the ramekins are 2/3 full.
Cool in the fridge for 15-30 min.
While cooling, preheat the oven at 180'C.
Remove from the fridge and bake for 10-15 min or until the sides of the cakes are firm but the centres are still soft.

Raspberry sauce:
30 g raspberry (puree)
4 tbsp water
2 tsp honey

While baking, make the raspberry sauce.
Put all ingredients in a food processor & blend until well-mix.
Strain out the sauce.

When the cakes are ready, let the cakes cool in the ramekins for 1 min.
Cover each with an inverted dessert plate, and then carefully unmold the cakes.
Decorate as you like and serve immediately with the raspberry sauce.

No comments:

Post a Comment


Related Posts with Thumbnails