Warm Chocolate and Vanilla Cake
What girl doesn’t love dessert! I wanted to finish off my Dubai series on a sweet note with this decadent Warm Chocolate and Vanilla Cake recipe. Soft and gooey on the inside, this is the ultimate indulgence and the perfect way to finish what was a fantastic Dubai experience.
For the Chocolate Cake
1 kg Dark Chocolate
20 egg yolks
For the Lace Tuile
400ml orange juice
400ml melted butter
To Make the Chocolate Cake
Melt the butter and chocolate over double boiler.
Whip the yolks, eggs and sugar until fluffy.
Slowly add flour and then the melted butter mixture and work one min.
Butter and flour the molds lightly and fill with chocolate mix.
Bake chocolate cake at 180°C for 6 min.
Remove the chocolate cakes from the oven and unmold onto plate.
To Make the Lace Tuile
Mix sugar and flour together in a kitchen aid bowl with whisk.
Add Orange juice until fully incorporated then add butter slowly in a steady stream while mixing.
Refrigerate until set then spread onto silpat using template.
Bake at 150°C until golden brown.
Remove from oven, slice in half and place on an angle over rolling pin.
Garnish the cakes with tuile and dust with coco powder.
Serve with quality vanilla ice cream.