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Chocolate Melting Heart Cake

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The full name for this delicious recipe is 'A high school bonfire chocolate melting heart cake - with a soft marshmallow first memory hidden inside'. It is from Chocolate: A Love Story, Max Brenner’s private collection of dessert recipes.

Serves 15

Ingredients

Ganache Filling

½ cup heavy cream
7 ounces whole large marshmallows, plus 10 marshmallows, finely diced
7 ½ ounces white chocolate, roughly chopped
15 1 ½-inch by 1-inch deep silicon moulds

Souffles

12 ounces dark chocolate (preferably 56% cocoa), roughly chopped
3 sticks unsalted butter
1 ½ cups sugar
8 large eggs, room temperature
2 cups all-purpose flour
1 tbsp unsweetened cocoa powder
1 tsp baking powder
15 souffle ramekins, 2 to 2 ½ inches in diameter

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Method

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 sit until the chocolate begins to soften, about a minute, then stir until smooth.
Divide the ganache among fifteen 1 ½ inch round by 1-inch deep silicon moulds, sprinkling with the diced marshmallow as you go. Freeze for a minimum of 4 hours.
Prepare the soufflés. Preheat the oven to 400 degrees F. Melt the dark chocolate in a heatproof bowl set over simmering water (a bain-marie). 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.
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 15 2 ½ inch paper baking cups, filling each ¾ the way full.
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.

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What do you think?

Cherz February 2011

Oh my god I'm in heaven though my diet is in hell. THIS LOOKS SOOO SINFULLY YUMMY.

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