Gâteaux au chocolat au cœur fondant
2 portions | avec sauce chaude aux canneberges- Oeuf
- Soya
- Blé
- Lait
- Lait
- Poisson
- Sulfites
- Crustacés
- Oeuf
- Noix
- Arachides
- Blé
- Sésame
- Moutarde
- Peut contenir des traces d’allergènes
- Soya
- Gluten
This decadent date night dessert has a cakey outside and an irresistible molten chocolate inside, and is sure to impress anyone's tastebuds!
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 : Arachides, Sésame, Sulfites, Moutarde, Poisson, Crustacés, Soya, Blé, Oeuf, Lait, Noix)
4 cs
Farine tout usage
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
1 pièce(s)
Miel
2 cs
Tartinade de canneberges
(Peut contenir : Lait, Blé, Oeuf, Poisson, Moutarde, Sulfites, Sésame, Crustacés, Soya, Gluten, Noix)
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.
