Problem Modales Child Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line with parchment paper leaving a slight overhang for easy removal.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined and free of lumps.

Combine wet ingredients

In a separate medium bowl, beat the eggs lightly, then whisk in the whole milk, vegetable oil, and vanilla extract until homogenous.

Make the batter

Pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon until just combined and no large streaks of flour remain. Do not overmix. The batter will be moderately thick.

Bake

Transfer the batter to the prepared pan, smoothing the top with an offset spatula. Bake in the preheated oven for 22–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool

Remove the pan from the oven and place on a wire rack. Let cool in the pan for 15 minutes, then use the parchment overhang to lift the cake out and cool completely on the rack (about 30–40 minutes) before adding ganache.

Heat cream

Place the heavy cream in a small saucepan and warm over medium heat just until it begins to simmer around the edges (do not boil). Alternatively, microwave in 20-second bursts until steaming.

Combine with chocolate

Place the semisweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let sit undisturbed for 1–2 minutes to melt the chocolate.

Emulsify ganache

Using a whisk or spatula, gently stir from the center outward until smooth and shiny. Stir in the unsalted butter and 1/8 tsp salt until fully incorporated. If the ganache is too thick, add 1–2 tsp warm cream to reach a pourable consistency.

Top the cake

When the cake is completely cool, set it on a tray or plate and pour the ganache over the center, using an offset spatula to gently spread it toward the edges. Allow ganache to set at room temperature for 30–45 minutes or refrigerate for 15 minutes to speed setting.

Dust the set ganache lightly with powdered sugar and arrange fresh berries on top before serving. Slice into 9 squares and serve at room temperature. Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving for best texture.