Warm chocolate cakes with clementine sweet cheese
If you have time, make the mixture for the chocolate cakes the day before so that the mixture has time to rest in the fridge. Any excess clementine sweet cheese can be stored in the fridge for a few days to serve with other desserts or with fruit.
Equipment and preparation: You will need 8 x 6cm/2½in square moulds or 7cm/2¾in round chef’s rings.
For the chocolate cakes
- 3 free-range egg yolks
- 3 free-range eggs
- 200g/7oz sugar
- 150g/5½oz chocolate (70% cocoa solids)
- 150g/5½oz unsalted butter, plus extra for greasing
- 75g/2⅔oz French T45 flour or Italian 00 flour