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!
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