Mini Chocolate Cakes with Praline and Red Fruits

Ingredients:   Serves: 4 

90g Dark Chocolate

100g Butter

3 Eggs

100g Castor Sugar

25g Flour

20g Praline

1 mixed red fruits tray (red currants, raspberry, cherry, etc)

Icing Sugar for Decoration

Methods:

  1. Melt dark chocolate with butter, either in a microwave or ‘bain marie. When melted, leave to cool for a few minutes.
  2. Add the beaten eggs, and sugar and then gently fold in the flour and praline.
  3. Pour in a silicon mould or in a tin one, or in greased/floured ramekins. Let the ‘dough’ rest  in refrigerator.
  4. Preheat oven to 180 C. Bake the mini cakes for 8 minutes (The centre of the cake should remain soft and mellow, almost fluid and wet).
  5. Leave to cool until warm and unmold delicately.
  6. Top with red fruits and dredge with icing sugar.

***Okay! I know this seems to be a complex dessert but let me tell you that it’s worth all the pain in the world!! First of all, you are not obliged to use praline in this recipe; modify it with whichever ingredients such as toasted nuts, almonds etc., that crack under the teeth and give this dish a crunchy texture in mouth! 🙂 You have to let the cake mixture or dough rest in the refrigerator, overnight or for some hours as well! Letting it rest will only make it softer and like deep fudge! Secondly, you may use cupcakes for this recipe especially if you are making this for a party, and so on. Now, for a more festive ‘look’, use a crown-shaped cake tin. Or, you may simply use a rectangle tin and cut the cakes into squares and mount them all in a nice way and decorate with red fruits and sprinkle with a snow like powder of icing sugar!! 🙂 You may as well serve these hot, when they are wet and shiny inside with some nice scoops of vanilla ice cream!!! These mini cakes inspire a festive, joyous and homely atmosphere and they are perfect to bake if you are far from home and are feeling homesick or plain hungry for a nice killer chocolate delight! 😛 Lastly, I would suggest that you use a nice chocolate, 70% Cocoa is excellent for cooking, because in the end, the cake’s going to bring out the taste and flavour and quality of the chocolate that you have used, why then use a low quality, greasy and one which contains more sugar than cocoa in it! I sincerely hope you like this dessert!!! It is a small precious treasured dessert!

Bon Appétit

-K

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