Individual Chocolate Cakes
Preparation Time: 30 minutes
Cooking Time: 12 minutes
Cuisine: French
Category: Cakes
Neat and tidy chocolate cakes inspired by Tim's recent trip to Paris. Chocolate sponge, coated in chocolate, topped with a chocolate mousse and sprinkled with even more chocolate.
TOP TIP
Makes 12 individual cakes in 3x3x10cm rectangular moulds.
The mould for this may be difficult to find, so adjust your baking times accordingly for smaller, larger moulds. Or bake a shape cake and cut to the size you want.
The mousse part of this recipe will make much more than you need but it's difficult to make the pâte à bombe component in smaller quantities.
Ingredients
Base Cake
100g Whole Egg
40g Egg Yolk
135g Caster
5g Baking Powder
80g Flour
15g Cocoa
2.5g Salt
35g Cornflour
50g Milk
35g Cream
20g Dark Chocolate
20g Milk Chocolate
20g Butter
30g Vegetable Oil
Coating
300g Milk Chocolate
30g Vegetable Oil
Mousse
500g Double Cream
200g Dark Chocolate
65g Caster Sugar
50g Water
75g Egg Yolk
100g Whole Egg
40g Egg Yolk
135g Caster
5g Baking Powder
80g Flour
15g Cocoa
2.5g Salt
35g Cornflour
50g Milk
35g Cream
20g Dark Chocolate
20g Milk Chocolate
20g Butter
30g Vegetable Oil
Coating
300g Milk Chocolate
30g Vegetable Oil
Mousse
500g Double Cream
200g Dark Chocolate
65g Caster Sugar
50g Water
75g Egg Yolk
Method
- To make the base cake whisk together these ingredients for 5 minutes (using a stand mixer or electric hand whisk):
Whole Egg
Egg Yolk
Caster
- Then fold through:
Baking Powder
Flour
Cocoa
Salt
Cornflour
- Then add:
Milk
Cream
- Then melt together and add in:
Dark Chocolate
Milk Chocolate
Butter
Vegetable Oil
- Bake 160°C Fan for 12-13 minutes or until it’s just set. The cornflour in this will set the cake at a point where it may look underdone as compared with traditional sponges. Put a skewer in and check early on. It will take less time to bake than you think.
- Melt together the chocolate and oil together and cover your cakes. You want to use this glaze at a temperature of 25-30°C.
- Let the cake set in the fridge.
Make the Chocolate Mousse next.
- Melt the chocolate using a Bain Marie or in a microwave and set aside for now. You want the chocolate to be approximately 45°C when combined with the cream so keep an eye on it's temperature.
- For the pâte à bombe. Combine the sugar and water in a small pan and heat to 120°C. Pour this syrup onto the egg yolks whilst whisking all the time. Continue whisk until pale and foamy.
- Whisk the double cream to just soft peaks.
Combine the cream with the chocolate mix you melted and set aside earlier, whisking them together. Then fold through the pâte à bombe.
- Pipe the decoration using a Saint Honore Split nozzle and decorate with chocolate shards.
- Store in the fridge.