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Chocolate Madeira cake with crème fraiche Recipe

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.

Chef's tip

«Change the Madeira for another liqueur such as cointreau or dark rum to add a different twist to the dish.»

Rich dark chocolate and Madeira cake with vanilla infused creme fraiche.

Rate this recipe :

(14 votes)

  • Preparation  15mins
  • Cooking time  20mins
  • Rest time  10mins

Ingredients for people

  • Dark chocolate : 150 g
  • Unsalted butter : 150 g
  • Whole egg(s) : 3 whole
  • Caster sugar : 150 g
  • Self raising flour : 75 g
  • Madeira : 20 ml

  • For the syrup
  • Dark chocolate : 200 g
  • Double cream : 200 ml
  • Marsala wine : 20 ml

  • For the cream
  • Thick crème fraiche : 300 g
  • Vanilla pod(s) : 1 whole
  • Icing sugar : 50 g
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