Rich Double Chocolate Cake with Liquid Fruit Centre
Print Category Chocolate and Fudge Thematic No thematic Source Dairy Goodness Evaluation
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Ingredients
- 1 tbsp (15 mL) butter
- 1 1/2 tsp (7 mL) flour
- 1 1/2 tsp (7 mL) cocoa
- 1 1/2 tsp (7 mL) sugar
- 2 eggs
- 1/3 cup (75 mL) sugar
- 1/2 tsp (2 mL) vanilla
- 2 tbsp (30 mL) milk
- 1/3 cup (75 mL) flour
- 1/3 cup (75 mL) chopped dark or semi-sweet chocolate
- 1/4 cup (50 mL) unsalted butter
- 4 tsp (20 mL) whipping cream (35%)
- 1 oz (30 g) white chocolate
- 2 tbsp (30 mL) cream cheese, softened
- 2 tbsp (30 mL) your choice of chopped fruit (Bing cherries, pineapple, peaches, pears, blueberries, raspberries, strawberries, etc.)
preparation
- Use 1 tbsp (15 mL) butter to butter 4 medium-sized ramekins or muffin pans. Stir together 1 1/2 tsp (7 mL) flour, 1 1/2 tsp (7 mL) cocoa and 1 1/2 tsp (7 mL) sugar, and use to flour ramekins.
- Beat eggs with 1/3 cup (75 mL) sugar and vanilla. Stir in milk, then 1/3 cup (75 mL) flour. Melt chocolate and 1/4 cup (50 mL) butter in a heatproof bowl placed over a saucepan of gently simmering water or in microwave oven. Stir melted chocolate into egg mixture. Refrigerate for at least 30 minutes.
- In microwave oven or a small saucepan, heat cream until steam starts to form. Add white chocolate and stir well until melted. Stir in cream cheese and fruit. Refrigerate for at least 30 minutes.
- Divide half the batter evenly among prepared ramekins. Shape the white chocolate mixture into 4 balls and place 1 ball over batter in each ramekin. Cover with remaining batter. Keep refrigerated until ready to serve.
- Preheat oven to 375°F (190°C). Bake on centre rack for 12 to 15 minutes. Remove from ramekins and serve warm.
Cook commentary
4 Servings
Tips: May be served chilled. However, the centre will no longer be liquid
All comments (1)
joanne
Quelle belle recette....
Merci Franden de nous l'offrir ....
Joanne xxx