Gâteaux au chocolat au cœur fondant en extra
2 portions
Vous finirez votre soirée en amoureux en beauté avec ce délicieux gâteau au chocolat au cœur fondant auquel personne ne résistera!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Œuf
(Contient Oeuf)
½ tasse(s)
Pépites de chocolat mi-sucré
(Contient Soya)
¼ tasse(s)
Sucre à glacer
2 cs
Farine tout usage
(Contient Blé)
1 cs
Miel
2 cs
Tartinade de canneberges
1 pièce(s)
Citron
Pas inclus dans votre livraison
5 cs
Beurre*
(Contient Lait)
0.06 cc
Sel*
1 cs
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 425ºF. Remove 1 tbsp butter from the fridge and set aside to come up to room temperature. Grease 2 small oven-proof ramekins or 3 cups of a muffin tin with 1 tbsp softened butter. (NOTE: If you're using a muffin tin, there will be one molten cake per person and one leftover which can be wrapped tightly in saran wrap once cooled, then frozen.)Coat ramekins with 1 tbsp sugar. Carefully tap out excess sugar.
Add chocolate chips and 3 tbsp butter to a medium pot over low heat. Melt, stirring constantly with a spatula, until smooth and glossy, 3-4 min. Remove from heat. While chocolate cools slightly, crack one egg and separate yolk from white. Discard egg white. Add egg yolk, remaining egg, icing sugar and 1/8 tsp salt to a medium bowl.Beat using a hand whisk or electric mixer until thickened and pale, 2-3 min. Add chocolate mixture and 2 tbsp flour to egg mixture. Stir with a spatula until combined, 1 min. Carefully wipe the pot clean.
Spoon cake batter into prepared ramekins or muffin tin cups, filling all the way to the top.Bake in the middle of the oven until the sides are set but the centre still appears jiggly, 7-8 min. Meanwhile, heat the same pot over medium-high. While the pot heats, juice lemon.When the pot is hot, add 1 tbsp butter, then swirl the pot until melted. Add cranberry spread, honey and 2 tsp lemon juice.Remove the pot from heat, then stir until mixture melts, 1-2 min.
Transfer ramekins or muffin tin to a wire rack and let cool for 1 min. Run a sharp knife around the inside of each cup.Cover both ramekins with a serving plate, then quickly invert both at the same time to unmold cakes. (NOTE: If using a muffin tin, repeat the same motion with a serving plate over top.)Divide cakes between plates, then spoon warm cranberry sauce over top