10 oz. (300 g) dark couverture chocolate, 58 % cacao, chopped
3 tbsp plus 1 tsp (1.75 oz./50 g) butter, diced, plus extra for the cake rings
¾ cup (7 oz./200 g) egg yolk (about 7 yolks)
⅓ cup (2.5 oz./75 g) sugar, divided
⅓ cup (75 ml) crème fraiche or heavy cream
2 tbsp (20 g) all-purpose flour
1⅓ cups (10.5 oz./300 g) egg white (about 10 whites)
Sifted confectioners’ sugar, for dusting
Preheat the oven to 350°F (180°C/Gas mark 4). Butter the cake rings and place them on a baking sheet lined with parchment paper. Melt the chocolate and butter in a bowl over a saucepan of barely simmering water (bain-marie) until the temperature reaches 104°F (40°C).
In a mixing bowl, whisk the egg yolks with two-thirds of the sugar until thick and pale. Whisk in the crème fraiche or heavy cream, then fold in the flour with a flexible spatula until just incorporated. Stir in the melted chocolate and butter.
With an electric beater, whisk the egg whites with the remaining sugar until they hold firm peaks.
With a flexible spatula, carefully fold the egg whites into the chocolate mixture.
Pour the batter into the prepared rings and bake for 15–20 minutes, until the tops feel firm to the touch.
Carefully remove the rings and dust each cake with a little confectioners’ sugar before serving.
Extracted from Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts (Flammarion, 2019) by FERRANDI Paris. Photography © Rina Nurra2019.