Petite Chocolate Cakes with Apples and Vanilla Cream
- For the cakes
- 150 grams Dark couverture chocolate
- 70 grams butter
- 2 medium eggs
- 100 grams brown sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 200 grams Crème fraiche
- 70 grams Pastry flour
- 50 grams cocoa powder
- 100 grams Milk chocolate couveture
- Fat (for greasing)
For the cakes, cut dark chocolate and butter into pieces and melt over a hot-water bath. Mix eggs, brown sugar, vanilla sugar, salt and creme fraiche and stir in chocolate mixture. Mix flour and cocoa powder and stir into batter. Finely chop milk chocolate and fold into batter.
Pour batter into 8 greased ramekins and cover with aluminum foil. Bake cakes in oven preheated to 175°C (fan: 160°C, gas mark 2-3)(approximately 350°F) for 40-45 minutes and let cool.
For the apples, rinse apples and cut into thin slices. Fry apples in portions in a non-stick skillet, sprinkle with sugar and turn once.
For the vanilla cream, stir instant pudding powder into a little milk. Mix sugar into remaining milk and heat to a boil. Stir pudding powder mixture into boiling milk and return to a boil, stirring constantly. Let vanilla cream mixture cool briefly. Beat cream with vanilla sugar until thickened and fold into vanilla cream.
Carefully loosen cakes from ramekins and cut in half horizontally. Set apple slices on bottom cake layers and top with top cake layers and more apple slices. Serve cakes with the vanilla cream and garnish with mint.