Dark Chocolate Molten Cake with Thé Enchanté-Infused Whipped Ganache

Preparation

1. The previous day, prepare the whipped ganache

• Put the gelatine in a large bowl of cold water to soften.
• In a saucepan, warm 100 g of crème fraiche without boiling it.
• Add 4 tablespoons of water and the 40 g of Thé Enchanté in a tea filter, then cover and let steep for 7 minutes.
• Remove the tea leaves and bring the mixture to the boil.
• Wring the water gently from the gelatine. In a large bowl, place the white chocolate, the infused cream, and the gelatine. Wait 2 minutes and then stir to combine.
• Once the mixture is smooth and even in consistency, add the remaining 200 g of crème fraiche and stir. Cover tightly with cling film and refrigerate overnight.

2. Make the cakes

• Preheat the oven to 180°C (350°F).
• Warm the cream for 30 seconds in the microwave at 800 W (the quantity is too small to warm in a pot). Add 1 tablespoon of water and the 10 g of Thé Enchanté in a tea filter, then let steep for 5 minutes.
• Separate the egg yolks from the whites.
• In a large bowl, beat the egg whites until they form stiff peaks. When the whites start to become frothy, add the sugar in three parts to produce an airy texture.
• Melt the dark chocolate in a double boiler. Pour the infused cream over the chocolate and stir.
• Add the egg yolks and finally the almond flour. Delicately fold in the fluffy egg whites.
• Pour the batter into finger moulds arranged on a baking sheet and bake for 10 minutes.
• Remove the cakes from the oven and let them cool in their moulds on the counter, then freeze for at least 4 hours so that you can unmould them easily with no sticking.

3. Make the praline glaze

• Melt the chocolate in the microwave, add the oil and stir well.
• Combine the hazelnuts and sugar with the melted chocolate and set aside for at least 15 minutes before using. (Make sure to use a bowl large enough for glazing the cakes.)

4. Assemble the cakes

• Remove the cakes from the moulds and poke a toothpick or skewer into each end to hold while you dip both sides of the cake into the glaze.
• Set the cakes on a wire rack for 30 minutes while the glaze hardens.
• As it hardens, the glaze may stick to the rack. Simply run a knife blade under the cakes to unstick them.
• Pour the ganache into the bowl of a stand mixer with whisk attachment and beat until light, like whipped cream.
• Fill a piping bag with whipped ganache and pipe it over the cakes.
• Refrigerate until ready to serve.