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Make this Molten Chocolate Cake for Your Valentine

You should, of course, celebrate your sweetheart every day, not just on Valentine’s. However, if you want to create an occasion out of February 14th, make this molten chocolate cake for that special person. The fondant au chocolat was the conclusion to a delicious Valentine’s menu from the Mirabeau Wine kitchen.

Molten Chocolate Cake Fondant au Chocolate

Fondant au chocolat

blankMaison Mirabeau Wine
This melting-in-the-middle chocolate cake is such a crowd-pleaser. Steps 1 and 2 can be done a few hours in advance. Then, when you’re ready for dessert, take the batter out of the fridge and move to step 3.
Prep Time 15 mins
Cook Time 7 mins
Resting Time 1 hr
Total Time 1 hr 22 mins
Course Dessert
Cuisine French
Servings 2 people

Ingredients
  

  • 140 g Dark Chocolate 70% cocoa
  • 110 g Butter
  • 40 g Double Cream
  • 25 g Flour
  • 60 g Corn Starch
  • 50 g Golden Sugar
  • 4 Eggs
  • 5 g Butter for greasing
  • 1 tub Vanilla Ice Cream the best you can find
  • 20 g Roasted and crushed hazelnuts

Instructions
 

  • Beat the eggs and sugar until the mix becomes light and pale; sieve in the flour and corn-starch and beat again.
  • Meanwhile, melt the chocolate and butter over a bain-marie and add the cream. Finally, add the chocolate mix to the egg mix and fold until completely incorporated and smooth. At this point, we’d put the mixture in the fridge as it will make it easier to handle for the next stage.
  • Take two ring moulds (ramekins are just as good) and butter them. When ready to bake, preheat your oven to 180°C (350°F), fill the moulds halfway with the mixture and bake for 6-7 minutes. Remove and serve immediately.

Ramekins:

  • If using ramekins pop some ice cream on top and serve on a plate.

Ring Mould:

  • If in a ring mould, carefully remove the mould. Use a pie server to lift your fondant onto a plate and serve next to a scoop of ice cream and garnish with hazelnuts.
Keyword Chocolate, French Desserts, Hazelnuts, Ice Cream
Tried this recipe?Let us know how it was!

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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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