Difficulty Level: medium

Cook Time: 20 mins

Special Notes: Rich and indulging. You won´t be able to stop yourself from eating more and more...

To Melt
Bain-Marie
Intervals
To Grease
Vanilla Essence
Walnuts
Moist
Ganache
To Simmer
To Pour

Bowls

Whisk

Spoon (tbsp & tsp

Sifter

Measuring cup

Baking mould

Spatula

 

Ingredients	Small size	Normal size
Butter	1 tbsp (25gr)	75gr
Chocolate (70%)	100gr (27 drops)	300gr
Eggs	50ml (1 egg)	3 eggs (150ml)
Sugar	50gr (2 tbsp)	150gr
Vanilla Essence	½ tsp	2 tsp
Salt	Pinch	1 tsp
Walnuts	2 tbsp	150gr
Flour	2 tbsp	120gr
Ganache Topping
Heavy cream (whipping)	100	250ml
Chocolate chips	90	225gr

   

1. Melt butter and chocolate together on a bain-marie or in intervals of 30 seconds in the microwave.
2. Grease and flour mold
3. Mix the eggs, sugar, salt and vanilla essence together using a whisk
4. Add chocolate to mix and stir with the whisk
5. Break the walnuts with your hands or a food processor (small pieces – NOT powder) and add them together with the flour to the mix. Stir initially with a whisk but then finish with a spatula ensuring that all the flour has been evenly integrated
6. Bake in the oven at 180º for around 20 minutes or until the centre is very moist (not completely cooked)

 

OPTIONAL – Ganache topping

7. Put the chocolate drops in a separate bowl and reserve.
8. In a saucepan, bring the cream to a simmer (very light boil) on a medium heat then remove from the cooktop. Immediately pour cream over the chocolate and allow to sit (DO NOT TOUCH) for around 5 minutes
9. Once the 5 minutes have passed, use a whisk to mix the cream and chocolate together starting in the middle and making your way towards the sides of the bowl
10. Depending on the thickness you´re looking for, you can use this immediately, or, you can wait and the mixture will thicken even more
11. Pour the ganache over the cake or use a spatula to extend it as you desire