for 10 ramekins, each approx. 200 ml
- For the Chocolate Cakes
- ⅔ cup
- 1 cup
- 1 cup
bittersweet chocolate (70% cocoa, roughly chopped)
- ½ cup
- ¾ cup
- ½ cup
- To Decorate
- 1.333 cups
bittersweet chocolate (70% cocoa, chopped)
Heat the oven to 160C fan / 180C / 350F / gas 4. Toast the walnuts in a dry skillet until fragrant. Remove and let cool.
Slit the vanilla bean lengthways and scrape out the seeds. Place the seeds and the bean pod in a pan with the milk and bring to a boil. Melt the chocolate over simmering water.
Melt the butter in a pan, stir in the flour and cook briefly to make a roux.
Remove the vanilla bean pod from the milk and stir the milk into the roux. Simmer gently for 10 minutes, stirring occasionally.
Pour the mixture into a large bowl, let cool slightly and stir in 2 egg whites. Add the egg yolks one by one, stirring the mixture to a smooth consistency each time. Add the melted chocolate and nuts.
Beat the remaining egg whites and sugar until stiff and whisk about ¼ into the chocolate mixture. Fold the rest of the egg whites in carefully using a spatula.
Butter the ramekins and scatter with sugar. Pipe the cake batter into the ramekins using a piping bag with a large nozzle. Fill the ramekins only ¾ full (the cakes will rise in the oven).
Place the ramekins in a bain-marie and bake in the oven for around 35 minutes (checking with a skewer to see if cooked through).
Remove from the oven and, whilst still hot, pour over melted chocolate. Leave to cool and serve.
The cakes may be either removed from their ramekins to serve or served in their ramekins.