Soft-Centred Chocolate & Wattleseed Cakes
Created by Matt Stone, Executive Chef, Oakridge Estate
Rating
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Time
1 Day(s)
Difficulty
Ingredients
For 4 serving(s) 
- 3 Egg yolks
- 2 Whole eggs
- 55 grams Sugar
- 125 grams 72% Cocoa dark chocolate
- 100 grams Butter
- 250 grams Freshly milled flour
- 2 teaspoon(s) Flowerdale Farm wattleseed
- 4 teaspoon(s) Mascarpone or sour cream, to serve
Method
- Grease four metal 7cm cake moulds and line with baking paper. Place on a baking tray. Using an electric mixer fitted with the whisk attachment, whisk the egg yolks, whole eggs and sugar until light and fluffy and able to hold a figure-eight shape.
- Place a medium-sized saucepan one-third filled with water over medium heat. Put the chocolate in a stainless steel bowl and place over the pan of simmering water (to create a double boiler), stirring until melted. Add the butter and stir until melted with the chocolate, then carefully remove the bowl from the saucepan.
- Pour a third of the egg mix into the chocolate mix and fold through. Repeat this twice more, then fold through the flour. Pour the mix into the lined moulds until just below the lip and place in the freezer for a minimum of 4 hours, but overnight is better.
- Once frozen all the way through, heat the over to 180.C. Bake the cakes from frozen for 15 minutes. They should rise up and be firm on the sides but soft in the middle. When cooked, carefully remove the cakes from the moulds and baking paper and place on serving plates. Scatter with Flowerdale Farm wattleseed and serve with mascarpone or sour cream.
