Chocolate is balm for any soul ragged by Covid and the January blues and this melted chocolate cake recipe is sure to make everything better.
You may not know this, but today is National Chocolate Cake Day in the United States. So it stands to reason that there’s never been a better time to whip up a delicious chocolate cake.
Did you know the first chocolate cake was made in 1765, with an Austrian chef creating the modern chocolate cake in the 1800s when he spread jam between two layers of chocolate batter and covered it with chocolate icing. And boy are we grateful!
Oceania Cruises is a well-known cruise line for its culinary offerings, including phenomenal desserts.
Bernard Carter, Managing Director and European Vice President of Oceania, said of Oceania’s famous cuisine: “By taking the stress out of the kitchen, you’re free to enjoy your cruise to the fullest, exploring our magnificent ships and our exciting ports of call.”
The brand has shared a delicious chocolate fondant cake recipe with us. It’s a favorite aboard Oceania ships and now you make it at home!
Chocolate ganache filling
• 60 g bittersweet chocolate, broken into small pieces
• 75 ml double cream
• 20 g unsalted butter, softened at room temperature
• 140 g semi-sweet chocolate, broken into small pieces
• 180 ml of double cream
• ¾ teaspoon of pure vanilla extract
• 15 g unsalted butter, softened at room temperature
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• 100g unsalted butter, softened to room temperature, plus a little more for greasing
• 115 g bittersweet chocolate, broken into small pieces
• 4 large eggs
• 3 tablespoons of granulated sugar
• 35 g plus 1 tablespoon plain flour
For the ganache filling
1. Place the chocolate in a small bowl. In a small saucepan, bring the cream to a boil over medium heat.
2. Pour the cream over the chocolate and leave to stand for a minute.
3. Whisk until the mixture is completely smooth and glossy, then stir in the butter.
4. Let cool at room temperature for one hour. Cover and refrigerate until firm, about two hours.
5. Divide into six equal portions, roll each into a ball. Return to refrigerator until use.
– READ MORE: ‘Tasty’ Lemon Meringue Pie Recipe –
For the sauce
1. Place chocolate in medium bowl. In a small saucepan, bring the cream to a boil over medium heat. Remove from the heat, pour over the chocolate and let sit for a minute.
2. Whisk until the mixture is completely smooth and shiny.
3. Whisk vanilla and butter. Let the mixture cool to room temperature.
For the cake
1. Preheat the oven to 200C. Line the bottom of six good-sized ramekins (about 9 cm) with parchment paper and butter generously. Place on a baking sheet.
2. Melt the chocolate in a heatproof bowl over a saucepan of simmering water (heat the chocolate to about 40°C on a thermometer but do not let the water touch the bowl).
3. Mix the eggs and sugar in the bowl of a mixer. Place the bowl over (without touching it) simmering water in a saucepan. Whisk until hot, about 1 ½ min. Place the bowl on the mixer, install the whisk and whip on medium-high speed until frothy, about five minutes.
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4. Remove the bowl from the mixer. Sift the flour over the top of the egg mixture. Using a rubber spatula, stir in the flour, then stir in about a third of the resulting mixture with the melted chocolate. Fold in the rest of the egg mixture in two batches.
5. If desired, pour the chocolate batter into a piping bag fitted with a medium round nozzle. Pipe (or spoon) about 60g of cake batter into each ramekin. Garnish with a scoop of ganache. Pipe or pour the rest of the mixture on top.
6. Bake the ramekins until a toothpick inserted into one side of the cake comes out clean, 10 to 12 minutes (the center will be runny from the ganache). Remove from the oven and let rest for a minute.
Heat the chocolate sauce and pour it into a pitcher. Invert each cake onto an individual serving plate and carefully lift off the ramekin. Peel off the parchment.
Drizzle a generous tablespoon of sauce on top, letting it drip down the sides.
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You can also use the ganache on its own to make individual truffles to serve as after-dinner treats.
Simply roll them into the size of your choice, then toss them in cocoa to lightly coat them.