Chocoholics, take note: this cake is an absolute must-have, with a hot praline center. Serve with a scoop of vanilla ice cream for a delicious temperature contrast.
Step 1: Praline Center
The night before, melt the pralinoise in a double-boiler or in the microwave on low. Fill 3 cm silicone molds with the mixture and chill for at least an hour.
Melt the milk chocolate and use it to cover the pralinoise, either by dipping in the melted chocolate or with a brush. Chill overnight.
Step 2: Batter
Melt the 40 grams of butter and use it to grease 7 cm individual ramequins. Allow the butter to set. Dust the ramekins with flour, then tap out the excess. Chill.
Chop the dark chocolate. Melt it slowly with the butter over a double boiler or in the microwave on low.
Whisk the eggs and the sugar over a double-boiler until the sugar is melted. When the mixture is warm, remove it from the heat and whisk vigorously until it has cooled completely.
Sift the flour and incorporate it into the mixture. Add the melted chocolate.
Step 3: Baking
Preheat the oven to 200 °C. Use a piping bag to fill the molds up to halfway.
Place a praline heart into the center of each cake. Bake for about 10 minutes. Set aside for 30 seconds before unmolding.
These cakes can be reserved in the fridge for 48 hours before baking. They can also be frozen, though you’ll need to bake them for a bit longer. Baking time might also vary depending on the quality of the molds used as well as the number of cakes being baked. It is therefore recommended to bake a test cake beforehand for the best results.
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