Warm chocolate cake with custard
Warm chocolate cake with custard
Recipe by Justine and Julie
Tested by Debbie Dalgliesh
1/4 cup plain flour, sifted
1/3 cup icing sugar, sifted
3/4 cup almond meal
80g butter, melted
60g dark chocolate, melted
2 eggs, separated, whites beaten to stiff peaks
3 dark chocolate squares
Custard
500ml milk
1 tsp vanilla bean paste
4 egg yolks
125g caster sugar
Chocolate Nuts
100g white chocolate
100g milk chocolate
100g dark chocolate
1/2 cup blanched almonds
1. Pre heat the oven to 150 degrees C.
2. Combine the flour, icing sugar and almond meal in a bowl, make a
well and pour in the butter and chocolate and mix until combined,
carefully fold in the egg whites.
3. Fill 3 dariole moulds half way with the chocolate mixture drop a
square of chocolate in each and continue to fill to the top. Bake
for 20 minutes.
4. For the custard, bring the milk and vanilla to the boil in a
saucepan. Whisk the egg yolks and sugar together in a bowl. Pour
the milk into the egg mixture, whisking continuously, then pour the
mixture back into the saucepan, place over a low-med heat and whisk
continuously until thickened. Cool quickly.
5. For the chocolate nuts, place the chocolate in individual bowls;
bring a saucepan to the boil and reduce to a simmer, place the
bowls, one at a time over the water to melt. Line a baking tray
with baking paper, using a teaspoon; place the nuts in the
chocolate to coat then place on the tray to set. Using the left
over white chocolate spoon over the baking paper to create round
chocolate disks. When set pile the nuts on the disks, set together
with melted chocolate.
6. To serve, tip the cakes from the moulds, place a chocolate disk
with nuts on top with the custard in a jug to the side.
