From chocolate fondant, the flowing heart cakeis a bit like the Grail of pastry. Overcooked, it doesn't drip. Not enough, it's impossible to unmold … We found you the ideal recipe and unbeatable! And for those in a hurry, discover our recipe from chocolate fondant in 30 minutes flat.
The secrets of the success of these runny cakes
There are two important parameters to watch out for: oven and the mold. For these sinking hearts, we used silicone molds from home CerfDellier. The fingerprints are of a 6 cm diameter and 4 cm high. If you have equivalent molds, that's fine. Otherwise you will have to adjust the quantity of dough and / or the cooking time. For the ganaches any icemaker will do. But prefer it in silicone to facilitate demolding. Once the ganache ice cubes are prepared (you can make them in advance elsewhere), you only need 15 minutes to prepare two chocolate cupcakes with a running heart.
As to oven, ours was well preheated and on convection. If your oven is hot, you will need to extend the cooking time.
You will understand, the Grail of chocolate cake, it is deserved. If you want to be sure to make a success of this recipe with your equipment, we strongly advise you to test it before. An ideal opportunity to enjoy it twice!
Ingredients for Chocolate Flowing Hearts
for the ganache:
- 20g cracked dark chocolate
- 10g liquid cream
for the cake:
- 50g dark chocolate
- 40g butter
- 40g sugar
- 25g of flour
- 1 egg
Preparation of individual chocolate cakes
The day before: boil cream 15 seconds in the microwave. Pour it over the crushed chocolate and mix. Reserve in ice cube molds, and freeze at least 4 hours.
D-day : Preheat oven at 200 ° C.
Defeat sugar and egg until the mixture foams. Place butter and chocolate in the microwave 30 seconds. Mix and melt again 30 seconds before mixing one last time. Pour the chocolate into the mixture, then the egg and flour, and mix until you get a homogeneous paste.
Butter and flour a heart-shaped silicone mold. Pour the preparation at a third of the height. Put an ice cube of ganache, then cover with a new third of dough. Do not fill the mold to the top because the cake will swell when baked.
Bake halfway up to 10 minutes.
When cooking is finished, wait 5 minutes approximately before unmolding your cakes very delicately. We recommend that you place the inverted dish on the mold, then turn the two together, and carefully remove the mold. Then place the cakes on a small plate, and serve immediately.
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