Chocolate Madeira cake with crème fraiche Recipe

Method

1For the cake

Preheat the oven to 180'C.

Melt the chocolate, butter and Madeira together in heatproof bowl over simmering water (bain marie).
Whisk the eggs and sugar until light, fluffy and white and so they make ribbons when you run your whisk through them.
Add the chocolate and butter to the eggs and sugar. Gently fold in the flour. Pour into individual silicon moulds and bake for 15 to 20 minutes.
2For the icing

Melt the chocolate, cream and Madeira together in heatproof bowl over simmering water (bain marie).

remove the cakes form their moulds and pour the chocolate icing over the cakes and refrigerate to set.
3For the crème fraiche

Remove the seeds from the vanilla pod and mix into the crème fraiche with icing sugar. Keep refrigerated.
4To plate

Place the cake in the middle of a plate and make a quenelle of crème fraiche to place on top.