Mini Chocolate Cakes
- 60 grams butter
- 60 grams Pastry flour
- ½ Vanilla bean
- 125 milliliters milk
- 75 grams dark Couverture
- 30 grams ground, roasted Walnut
- 4 egg yolks
- 4 egg whites
- 50 grams sugar
- butter (for molds)
- sugar (for molds)
- 100 grams Dark couverture chocolate
- 75 grams Whipped cream
- 6 centiliters Whiskey cream liqueur
- 6 Prune
Slit vanilla pod lengthwise and scrape out marrow. Boil milk with vanilla pod and seeds. Crush melting chocolate and melt over hot water bath.
Heat butter in saucepan, stir in flour and fry briefly. Remove vanilla pod from milk, stir hot milk into roux and simmer for10 minutes, stirring occasionally. Pour mixture into bowl, let cool slightly and stir in 2 unbeaten egg whites. Add in egg yolks one by one, stir until smooth and mix in melted chocolate and nuts. Beat remaining egg whites with sugar until stiff and whisk about 1/4 into mixture. Gently add remaining egg whites using spatula.
Butter tart tins and sprinkle with sugar. Transfer batter into piping bag with large nozzle and pipe to fill 3/4 each tin. Place tins in hot water bath (in a roasting pan) and bake in preheated oven at 180°C (approximately 350°F) for 25-30 minutes.
Remove cakes from tins, allow to cool and soak in whiskey cream liqueur.
To decorate, melt dark chocolate in hot cream and let cool. Cover cakes with chocolate cream and garnish with dried plums and chocolate shavings.