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Molten Chocolate Cake Recipe

Wednesday, January 25, 2017

Best served warm, this decadent, gluten-free molten chocolate cake is sure to conquer your chocolate craving! Tip: serve alongside your favourite ice cream.

 

 

INGREDIENTS (ganache)

Chocolate                  
             ½ cup

35% cream

½ cup
Butter                      
1 ¼ tbsp

 

INGREDIENTS (cake)

70% chocolate       
             2 ¼ cup

Melted butter

1 ½ cup
Eggs                               
  8
Yolks
5
Sugar
1 ½ cup
Vanilla
2 tsp
Xanthan gum
1 tsp
Sorghum flour
¼ cup
Potato starch
⅓ cup
Rice flour
⅓ cup
Garbanzo flour
¼ cup
Tapioca starch
¼ cup
Cinnamon
1 tsp
Icing sugar
to decorate

 

METHOD (ganache)

• Over a Bain Marie, melt the chocolate with the cream

• Add the melted butter and mix until well combined

• Let cool in the fridge while you get the cake ready

 

METHOD (cake)

• Over a Bain Marie, melt the chocolate with the butter

  • • In a mixer bowl, whip the eggs and yolks with the sugar until they are fluffy
  • • Lower the speed and add melted chocolate, butter and vanilla to the eggs. Fold together by hand
  • • Sift the dry ingredients and fold into the egg/chocolate mixture
  • • Spray sixteen 4 oz ramekins, cover with sugar, spray again and cover with cocoa powder

    • Pour batter into the ramekins until ¾ full

    • Place a small ball of ganache in the center of each cake, cover with more batter if necessary

    • Bake at 380ºF for 10-12 minutes
    • Flip over on plate, sprinkle with icing sugar and serve warm

  •  

    YIELD

    16 x 4 oz cakes

     

    Make sure to stop by Ste. Anne's Spa Bakery for other great baked goods and a wide selection of cookies, cakes, breads, jams, chocolates and fruit butters made from products found on the Ste. Anne’s property.