Chocolate moelleux cake with pink centre

Ingredient : 

Pink centre:

100g white chocolate
70g single cream
40g crushed Biscuits Roses

Chocolate moelleux mixture:

80g chocolate (55% cocoa minimum)
95g butter
75g sugar
3 eggs
50g flour
Method : 

To prepare the pink centre:

Boil the single cream and pour onto the chocolate.

Beat, adding the crushed Biscuits Roses.

Pour into 8 half-sphere silicone moulds and freeze


To prepare the chocolate moelleux mixture:

Melt the chocolate and butter.

Cream the eggs and sugar together for 5 minutes. Add the sieved flour, followed by the chocolate and butter mixture.

Gently mix the preparation and leave to rest in the refrigerator for 15 minutes.

Pour into aluminium ramekins, placing a half-sphere of the pink mixture in the centre.

Keep in the freezer. 

Sprinkle with crushed Biscuits Roses and bake in the oven at 210 °C for 10-15 minutes straight from the freezer.

Preparation time: 15 minutes

Cooking time: 10-12 minutes

Resting time: 2 hours in the freezer. May be prepared the day before

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