Thus, a chocolate cake with a liquid core of Michel Bras still enjoys the people. The quickest way is to push a final chocolate truffles in the dough. I have however
Brombeerganache in a white chocolate cake pressed.
The fruit ganache is made of 100 grams of molten chocolate, 50 grams butter and 50 grams of fruit puree and is also a chocolate filling. . I let the dough and the freeze-Ganachefüllung one or at least before I at 190 degrees in the oven
Depending on the form required by the whole size 8 - 15 minutes
An elegant solution, it is also the dough so adjust and shorten the baking time of the frozen blank so that the core remains liquid even without filling in the middle. However, the liquid core can then no special flavor.
, like this from an idea by Heston Blumenthal: In the dark chocolate ganache is still a little blue cheese and a tablespoon of dark espresso to the chocolate flavor even expand. The cheese must be carefully administered, it may be a nuance.
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