CHOCOLATE FRAMBOISE GANACHE
2 ounces (55 g) semisweet (61%) chocolate, finely chopped
2 ounces (55 g) bittersweet (72%) chocolate, finely chopped
3 tablespoons unsalted butter, cut into pieces
1 tablespoon Framboise
VANILLA TONKA BEAN CAKE
8 ounces (227 g) white chocolate, finely chopped
7 tablespoons (100 g) unsalted butter, cut into pieces
5 large eggs, separated, room temperature
1/2 teaspoon vanilla extract
2 tonka beans
1/3 cup (40 g) all purpose flour
1/8 teaspoon cream of tartar
1/3 cup (76 g) sugar
- For the ganache: Melt chocolates and butter together in a small metal bowl set over a pot of simmering water, stirring occasionally.
- Remove from heat and stir in Framboise.
- Pour ganache into a container and refrigerate until firm.
- Meanwhile, make the cake batter: combine white chocolate and butter in a large bowl and set over a pot of simmering water. Heat, stirring occasionally, until melted and combined.
- Remove from heat and whisk in egg yolks, one at a time. The mixture might separate slightly because of all the fat in the white chocolate, but keep whisking and it should come back together.
- Add in the vanilla extract and whisk to combine.
- Grate the tonka beans over the batter and whisk to combine. Add flour and whisk to combine.
- Place egg whites and cream of tartar in bowl of a stand mixer. Whisk on medium speed until whites are very foamy.
- Add sugar and whisk on high until glossy soft peaks form.
- Spoon about a third of the meringue into the batter and fold in to lighten. Add the rest of the meringue and fold in carefully to combine.
- Cover batter bowl with plastic wrap and refrigerate for at least three hours or overnight.
- When you are ready to make the cakes, preheat the oven to 375 degrees F.
- Prepare individual ramekins by buttering and sugaring the insides.
- Fill the ramekins about 90% full. Do not fill all the way to the top as the batter will puff up and may overflow. Place about a truffle-sized scoop of ganache into the center of each ramekin and press in slightly just so it’s covered by the batter.
- Bake for about 17-18 minutes (bake one first as tester to see what the consistency is after 17 minutes – you don’t want to overcook these cakes). The tops should be just springy when you pull them out.
- Run an offset spatula or knife around the sides to loosen the cake. Place a plate over the top of the ramekin and invert cake onto plate. Serve immediately.