Chocolate Molten Cake Recipe
Candied almonds, raspberry coulis, ouzo cream
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Ingredients
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Cake Ingredients
Candied Almonds Ingredients
Raspberry Coulis Ingredients
Ouzo Cream Ingredients
Method
Cake Directions
- 1
Prepare the Chocolate Mixture
Preheat your oven to 220°C (425°F). In a heatproof bowl, combine the bittersweet chocolate and unsalted butter. Melt them together over a double boiler or microwave until smooth, stirring occasionally.
- 2
Mix the Batter
In a separate bowl, whisk together the granulated sugar, large eggs, and egg yolks until light and fluffy. Gradually add the melted chocolate mixture to the egg mixture, stirring continuously. Fold in the all-purpose flour and vanilla extract until just combined.
- 3
Bake the Cakes
Grease individual ramekins with butter and dust with flour. Pour the batter into the ramekins, filling them about 2/3 full. Bake in the preheated oven for about 12-14 minutes, until the edges are firm but the center is still soft. Remove from the oven and let cool for 1-2 minutes before inverting onto plates.
Candied Almonds Directions
- 4
Prepare the Candied Almonds
In a saucepan, combine the sliced almonds, granulated sugar, and water. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture begins to caramelize. Continue stirring until the almonds are evenly coated and golden brown. Spread them on a parchment-lined baking sheet to cool.
Raspberry Coulis Directions
- 5
Make the Coulis
In a blender, combine the fresh raspberries, granulated sugar, and lemon juice. Blend until smooth, then strain through a fine mesh sieve to remove the seeds. Set aside in the refrigerator to chill.
Ouzo Cream Directions
- 6
Whip the Cream
In a chilled mixing bowl, whip the heavy cream until it begins to thicken. Gradually add the ouzo and continue to whip until soft peaks form. Be careful not to overwhip.