Ingredients :
Chocolate cake :
- 3 eggs
- 100g butter
- 25 g of sugar
- 15 g of flour
- 125 g of 56% dark chocolate
- 20 g of 70% dark chocolate
- 1 pinch of salt
Coffee whipped cream:
- 100 g liquid cream with 30% fat
- 1 teaspoon of coffee extract
- 10 g of sugar
- 1 pinch of salt
Instructions :
Before you begin:
- Place the mixing bowl (metal salad bowl) and the cream in the refrigerator.
- Preheat the oven to 170°C (340°F).
Chocolate cake :
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Melt the chocolate and the butter :
- Melt the 56% dark chocolate and the 70% dark chocolate together with the butter in a bain-marie. Stir until smooth.
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Preparation of the dough:
- In a mixing bowl, mix the eggs and sugar with a whisk until the mixture turns white.
- Incorporate the flour little by little while continuing to whisk.
- Add the melted chocolate-butter mixture and a pinch of salt. Mix well until you obtain a homogeneous paste.
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Preparation of the molds:
- Line the cookie cutters (or ramekins) by buttering them then adding strips of baking paper inside to make unmolding easier.
- Pour the mixture into the molds up to 2/3 of their height.
- Place a square of chocolate in the center of each mold.
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Cooking :
- Bake the chocolate cakes in the oven preheated to 170°C (340°F) for about 15 minutes. The heart must remain melting.
Coffee whipped cream:
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Preparation :
- In the cold mixing bowl, whip the liquid cream into whipped cream using a whisk (manual or electric).
- Add the sugar, coffee extract and a pinch of salt while whisking to thoroughly incorporate the ingredients.
- Reserve the whipped cream in the refrigerator until ready to serve.
Training:
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Decoration of the plate:
- Cut a heart out of a sheet of paper to make a stencil.
- Place the stencil on the plate and sprinkle cocoa powder to draw the heart.
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Finalization:
- Place the chocolate cake next to the cocoa powder center.
- Use a nylon piping bag to add a generous dollop of coffee whipped cream next to the soft serve.
Serve immediately and enjoy this delicious dessert!