High School Bonfire Chocolate Melting Heart Cake

Chocolate has long been a favourite of millions, me included, and Max Brenner is bringing about a change to the chocolate culture of the world with his website, chocolate bars and recipe book – Chocolate: A Love Story 65 Chocolate Dessert Recipes from Max’s Private Collection.

To help spread this new culture, and some scrumptious sounding dessert recipes, we are bringing you a couple of offerings from Max Brenner’s Chocolate Love Story to help enable your love affair with chocolate. And today we are offering these individual melting heart cakes that look delicious and I am really looking forward to attempting.

Chocolate Melting Heart Cake

Ingredients:

Ganache Filling

1/2 cup heavy cream
7 ounces (200g) whole marshmallows, plus 10 marshmallows, finely diced
7 1/2 ounces (212g) white chocolate, roughly chopped

Soufflés

12 ounces (340g) dark chocolate, roughly chopped
3 sticks (340g) unsalted butter
1 1/2 cups sugar
8 large eggs, room temperature
2 cups plain flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
15 soufflé ramekins, 2 to 2 1/2 inches in diameter

Method:

1. Make the ganache filling
In a small saucepan, cook the cream and the whole marshmallows until the marshmallows melt and the mixture comes to a simmer. Pour over the white chocolate in a heatproof bowl. Let it sit until the chocolate begins to soften, about 1 minute, and then stir until smooth.

2. Divide the ganache among fifteen 1 1/2-inch silicon moulds (1 inch deep), sprinkling with the diced marshmallow as you go. Freeze for a minimum of 4 hours.

3. Prepare the soufflés.
Preheat the oven to 400°F (205°C).
Melt the dark chocolate in a heatproof bowl set over simmering water. Add the butter and sugar and stir until the mixture is smooth and warm. Remove from the heat and let cool. Whisk in the eggs one by one. Set aside.

4. In a separate bowl, sift together the flour, cocoa powder, and baking powder. Whisk the dry ingredients into the chocolate mixture until smooth. Divide among fifteen 6-centimeter paper baking cups, filling each three-quarters full.

5. Put one frozen marshmallow ganache piece in the middle of each baking cup. Bake until the soufflés rise and the insides are still molten, about 9 minutes.

Serve immediately.

Makes 15 servings

Chocolate: A Love Story 65 Chocolate Dessert Recipes from Max’s Private Collection is available through all major bookstores, online at Max Brenner and in all Max Brenner Chocolate Bars, it has an RRP of $45.00

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