Dark Chocolate Molten Cake with Thé Enchanté-Infused Whipped Ganache

6 individual cakes Dessert
  • hard
  • 1h
  • 10min
Dark Chocolate Molten Cake with Thé Enchanté-Infused Whipped Ganache


For the cakes
  • 2 eggs
  • 80 g (2.8 oz) dark chocolate (minimum 60% cocoa), chopped
  • 50 g (2 oz) + 1 tablespoons liquid crème fraîche
  • 10 g (0.35 oz) Thé Enchanté
  • 25 g (2 Tablespoons) granulated sugar
  • 40 g (1/2 cup) blanched almonds
For the whipped ganache
  • 300 g (10.5 oz) liquid crème fraîche
  • 4 Tablespoons water
  • 40 g (1.4 oz) Thé Enchanté
  • 75 g (2.6 oz) white chocolate, chopped
  • 2 g leaf gelatine (approximately 1 sheet)
For the praline glaze
  • 300 g (10.5 oz) dark chocolate (minimum 60% cocoa), chopped
  • 55 g (11 tablespoons) neutral oil (preferably grapeseed oil)
  • 35 g (1/4 cup) crushed hazelnuts
  • 35 g (3 tablespoons) sugar
  • Silokomart 13-cm (5-inch) silicone finger moulds
  • Wilton petal decorating tip no. 124


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.
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