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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I have never made this. I saw this in the newspaper and I thought I would share it with all of you Foodies. It looks very unusual, yet intriguing. Ingredients:
centre |
1/4 cup whipping cream |
4 oz good quality white chocolate, chopped |
1 tbsp honey mustard |
cake |
3/4 cup butter;softened |
3/4 cup granulated sugar |
12 oz bittersweet chocolate chopped |
1 tsp instant coffee |
4 eggs |
4 egg yolks |
1 tsp vanilla |
1/2 tsp almond extract |
1 cup all purpose flour |
orange slices |
Directions:
1. Centre: In a small saucepan bring cream to a boil.
2. Place chocolate in a glass mixing bowl and gently pour cream over chocolate and blend until melted.
3. Mix in mustard.
4. Pour mixture into ice cube trays and place in the freezer for aprox 1 hour, or until firm.
5. Cake:
6. Preheat oven to 375F.
7. Grease 8 ramekins with a trace amount of butter.
8. Set aside.
9. In a bowl over a saucepan of simmering water gently melting the chocolate with the remaining butter.
10. Add instant coffee and cool to room temperature.
11. In a separate bowl, beat eggs, egg yolks and sugar until thickened. About 5 minutes.
12. Gently fold in chocolate mixture, vanilla and almond extract.
13. Stir in flour.
14. Spoon half into prepared cups.
15. Place white chocolate mustard cube in centre of each ramekin. Spoon remaining batter over the top.
16. Bake on a rimmed baking sheet until cake centres are shrunken, shiny and soft, about 22-25 minutes.
17. Let cool several minutes before unmoulding onto plates. Serve with orange slices.
18. Serve immediately.
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