Warm Chocolate Cake

Yield: 6 individual cakes

# of Servings: 6

Ingredients:

Ganache:

¼ c + 2 tbl (3 fl oz) heavy cream
3 oz chocolate, 58% to 64%, wafers or chopped

Cakes:

12 oz chocolate, 58% to 61%, chopped
6 tbl (3 oz / 85 g) unsalted butter, cut into pieces

5 large egg yolks
6 tbl (2.8 oz / 79 g) sugar

¾ cup (2.7 oz / 77 g) almond flour

5 large egg whites
Pinch of salt
4 tbl (1.8 oz / 51 g) sugar

Finishing:

Confectioners’ sugar, as needed, for dusting the cakes
1 cup (8 fl oz) heavy cream
2 tbl confectioners’ sugar

Special tools and equipment needed:

• 6 to 7 individual cake rings 3″ by 1.75 ” or 6 to 7 souffl© molds, 6 oz capacity, 3 ½” wide by 1 â… ” deep (See after-recipe notes for sources on both).
• ¼ sheet pan, or small baking sheet, with small Silpat or parchment paper
• Hand held or free-standing mixer with whip attachment

Pre-recipe preparations

• Make ganache centers the day before making the cakes. 
• If using cake rings, cut parchment paper strips 1.75″ by 9 â…›”
• If using souffle molds, butter the molds well.

Directions: 

Ganache centers:

1. In small saucepan, bring the heavy cream to the boil.
2. Add chocolate, cover the pan for 2 minutes.
3. Whisk gently until smooth, making sure not to beat air into the mixture. 
4. Strain through fine-mesh strainer into a low container. 
5. Place plastic film against the ganache, and poke a few holes with the tip of a paring knife.
6. Refrigerate several hours, or overnight, until firm. 
7. Using a small scoop or teaspoon, make 6 round 1″ truffles. Place them in the refrigerator while making the cake batter.

Cakes:

1. Lightly butter each cake ring and line with the parchment paper strip.  Place on silpat or parchment lined baking pan. 
2. Melt chocolate and butter together in large mixing bowl over double boiler or in microwave. Set aside.
3. Whip egg yolks and sugar until thick and pale. Add to chocolate/butter mixture and mix well.
4. Mix in ground almonds.
5. In a clean bowl, whip the egg whites with pinch of salt until soft peaks, then slowly add the sugar and beat until just stiff peaks. Do not overbeat.
6. Mix â…“ of the whites into chocolate mixture to lighten, then fold in remaining whites just until no streaks appear.
7. Using an ice cream scoop, or ¼ cup measure, fill molds â…“ with the batter. Place a chocolate truffle in each, and fill with remaining batter. Knock the pan gently on the counter so the batter settles around the truffle.
8. Place in freezer until solid. Once solid wrap well with plastic film. They may be stored in the freezer for up to one month

Baking and serving:

1. Preheat oven to 375 °F.
2. Place as many cakes as you wish to bake on small baking sheet or ¼ sheet pan. 
3. Bake for 20 to 22 minutes, until the edges of the top feel just firm to the touch. 
4. Place the pan with the cakes on it, on a cooling rack for 10 minutes. The centers of the cakes will sink. 
5. Using pot holders or a kitchen towel, slide the rings off the cakes. Gently pull off the parchment paper strips. 
6. If using souffl© molds, allow to cool for 10 minutes, place a plate over the warm cake and invert. Tap the souffl© mold gently if necessary to release the cake. 
7. Dust the cakes lightly with confectioners’ sugar. 
8. Slide a small spatula under each cake and move to a dessert plate.
9. Serve with slightly sweetened whipped cream to the side of the cakes. A few raspberries on the plate are a nice addition.

Notes:

Equipment sources: Cake rings – 3″ by 1 ¾ ” stainless steel rings by Fat Daddio are available on Amazon or through ChefCityOnline.com (Item SSRD 3175).  6-ounce souffl© dishes are available through Amazon or Williams-Sonoma.