Recipe courtesy of The French Pastry School - Chicago, IL PREPARATION TIME: 30 MINUTES BAKING TIME: 15 MINUTES INGREDIENTS FOR THE CAKES Softened unsalted butter 150 g/5.29 oz. 2/3 cup All-purpose flour 150 g/5.29 oz. 1 ¼ cup Baking powder 3 g/0.11 oz. ¾ tsp Fine salt 0.6 g/0.02 oz. ¼ tsp Golden caster sugar 135 g/4.76 oz. 5/8 cup Vanilla extract 2.7 g/0.07 oz. ½ tsp Eggs 3 eggs 3 eggs INGREDIENTS FOR THE GLAZE Bittersweet/plain chocolate, chopped 90g/3 oz. ½ cup Unsalted butter 20 g/1 oz. 2 Tbls Heavy cream 120 g/4.1 oz. ½ cup METHOD PREPARE THE CAKES Preheat the oven to 350°F/170°C. Sift together the flour, baking powder, and salt. In another bowl, using an electric whisk, cream together the butter, sugar and vanilla seeds until very pale and fluffy. Add the eggs one at a time, whisking well after each addition. Fold in the flour mixture. Mix until just combined. Do not overmix. Pour the batter into the molds, ¾ of the way full. Bake for 15 minutes. Cool for 30 minutes and then unmould. PREPARE THE GLAZE Place chocolate into a bowl. In a small pan, bring heavy cream to a boil. Pour over the chocolate. Let stand 2 minutes. Add butter and mix until smooth and creamy. Let stand 2 minutes. Pour glaze over cakes. Download the recipe pdf here. Watch the recipe demonstration below on Silpat's Youtube channel!
