Do you still have chocolate remnants from Easter floating around your kitchen? Living in Switzerland means there’s a surplus of chocolate each Easter. Leaving the mammoth task of making sure it doesn’t go to waste. Hence the inspiration for this weekends dessert – a mouth watering delight sure to please.
Goodbye Easter, hello flourless chocolate cakes with mouthwatering chocolate ganache and salted cognac caramel sauce. Have to admit though I did feel a tiny bit criminal as these cute eyes starred at me…
Flourless Chocolate Cakes with Salted Cognac Caramel Sauce
Preheat oven to 170°C.
Grease and line a 12 hole muffin tin with a strip of baking paper in each hole.
Make the ganache first to give it time to firm up to piping consistency.
- 200g Chocolate – dark or milk, whichever you prefer
- 100g Butter
- 1/4 cup Cream
- Place chocolate in a heatproof bowl over simmering water until fully melted. It’s important to make sure the chocolate doesn’t get too hot otherwise it will become crumbly.
- Remove melted chocolate from heat and beating constantly add the butter and then cream until fully combined.
- Place mixture in a bowl in fridge for about 20 mins max – any longer and it will become to hard to work with.
Flourless Chocolate Cakes
- 220g Dark Chocolate
- 110g Butter in small pieces
- 3 Eggs
- 1/2 cup Sugar
- 1/2 cup Ground Almonds
- Place chocolate and butter in a heatproof bowl over simmering water until fully melted.
- Meanwhile put eggs and sugar in a separate bowl and whisk until combined.
- Once chocolate and butter is fully melted add it to the egg mixture, beating continuously.
- Stir in the ground almonds
- Divide the mixture into the 12 prepared muffin holes and bake at 170° for approximately 25 minutes.
Remove cakes from tin after they have cooled but still a little warmer than room temperature. Place upside down on a cooling rack to cool completely.
Salted Cognac Caramel Sauce
- 3/4 cup Sugar
- 50g Butter (cold and cubed)
- 1 generous tsp sea salt
- 1/2 cup cream
- 1 tbsp Cognac
- Put sugar in saucepan and place over a medium heat until melted. Do not stir but gently shake the pan occasionally.
- Once the sugar has melted remove from heat and beating continuously add the butter until melted. Then add the cream still beating.
- Place mixture back on medium heat for another 2 minutes to thicken. Remove from heat and add the cognac. Leave at room temperature until ready to serve.
- Pipe the ganache onto each cake
- Pour over caramel sauce
- Add salted caramel popcorn for added flavour and decoration.
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PS: In case your wondering the main menu of the evening was:
Hot Salmon Bruschetta
Chicken and Leak Casserole served with fresh mango and parmesan salad
Perfect menu for those with no time to cook!12 Persons think this post is funky