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This mouthwatering double chocolate recipe was created by French chef Michael Bras, a passionate chocolate lover. During a family skiing trip, inspired by hot chocolate, he came up with the idea of a frozen hot chocolate centre inside a chocolate sponge. During baking, the centre melts and oozes beautifully when scooped, providing a perfect end to a good meal.
Makes 4 to 6, depending on the size of the baking dish.
INGREDIENTS
For the filling:
- 75ml cream
- 125g dark chocolate
- 10ml Cointreau, rum or brandy (optional)
For the sponge:
- 125g butter, softened
- 85g castor sugar
- 2 extra-large eggs
- 80g cake wheat flour
- 50g cocoa powder
To serve:
- whipped cream
METHOD
- Make the filling by gently heating the cream in a pan until it is steaming but not boiling.
- Break the chocolate into pieces and whisk it into the hot cream until melted. Add the chosen alcohol if using.
- While still warm, pour into a shallow plastic container with a lid and store in the fridge or freezer until solid, about 2 hours.
- Preheat the oven to 200°C. Beat the butter and sugar together until very light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift the flour and cocoa twice and fold into the egg mixture. Well grease 4-6 ramekins or moulds.
- Fill two-thirds of each prepared container with the sponge mixture, spreading it a little up the sides.
- Remove the filling mixture from the fridge and cut into square blocks. Place a square of chocolate in the centre of the sponge mixture and cover with more chocolate sponge mixture.
- Place containers on a baking sheet and bake for 10-15 minutes. Cakes should feel springy to the touch when ready. Run a small knife around the edges, unmould, and serve immediately with a dollop of cream.