Gâteaux au chocolat au cœur fondant
2 portions | avec sauce chaude aux canneberges
This decadent date night dessert has a cakey outside and an irresistible molten chocolate inside, and is sure to impress anyone's tastebuds!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Œuf
(Contient: Oeuf)
½ tasse(s)
Pépites de chocolat mi-amer
(Contient: Soya Peut contenir : Lait, Poisson, Sulfites, Crustacés, Oeuf, Noix, Arachides, Blé, Sésame, Moutarde)
¼ tasse(s)
Sucre à glacer
(Peut contenir : Lait, Poisson, Sulfites, Crustacés, Oeuf, Noix, Arachides, Blé, Sésame, Moutarde, Soya)
4 cs
Farine tout usage
(Contient: Blé Peut contenir : Lait, Poisson, Sulfites, Crustacés, Oeuf, Noix, Arachides, Sésame, Moutarde, Soya, Gluten)
1 pièce(s)
Miel
2 cs
Tartinade de canneberges
(Peut contenir : Lait, Poisson, Sulfites, Crustacés, Oeuf, Noix, Blé, Sésame, Moutarde, Soya, Gluten)
1 pièce(s)
Citron
Pas inclus dans votre livraison
5 cs
Beurre*
(Contient: Lait)
0.06 cc
Sel*
1 cs
Sucre*
Ustensiles
Instructions
- Grease 2 small oven-proof ramekins or 3 cups of a muffin tin with 1 tbsp softened butter. (NOTE: If you're using a muffin tin, there will be one molten cake per person and one leftover which can be wrapped tightly in saran wrap once cooled, then frozen.)
- Coat ramekins with 1 tbsp sugar. Carefully tap out excess sugar.
- Add chocolate chips and 3 tbsp butter to a medium pot over low heat. Melt, stirring constantly with a spatula, until smooth and glossy, 3-4 min. Remove from heat.
- While chocolate cools slightly, crack one egg and separate yolk from white. Discard egg white. Add egg yolk, remaining egg, icing sugar and 1/8 tsp salt to a medium bowl.
- Beat using a hand whisk or electric mixer until thickened and pale, 2-3 min.
- Add chocolate mixture and 2 tbsp flour to egg mixture. Stir with a spatula until combined, 1 min.
- Carefully wipe the pot clean.
- Spoon cake batter into prepared ramekins or muffin tin cups, filling all the way to the top.
- Bake in the middle of the oven until the sides are set but the centre still appears jiggly, 7-8 min.
- Meanwhile, heat the same pot over medium-high.
- While the pot heats, juice lemon.
- When the pot is hot, add 1 tbsp butter, then swirl the pot until melted. Add cranberry spread, honey and 2 tsp lemon juice.
- Remove the pot from heat, then stir until mixture melts, 1-2 min.
- Transfer ramekins to a wire rack and let cool for 1 min, then run a sharp knife around the inside of the cup.
- Cover each ramekin with a serving plate, then quickly invert both at the same time to unmold the cake.
- Transfer cake to a plate, then spoon over strawberry mint sauce.
- Top with remaining mint leaf, if desired.
