Preheat the oven to 340 degrees F (170 degrees C).
Line 2 oval eclair-shaped dessert molds with parchment paper, and wrap the bottoms firmly with foil. Place on a baking tray. You could bake these in a small loaf pan or round tin too though it might take longer to bake.
All-Purpose Flour (3/4 cup)
Baking Powder (1 tsp)
Salt (1 pinch)
in a bowl.
Clarified Butter (3 1/2 Tbsp)
Milk (1/2 cup)
in the microwave or in a saucepan.
Whisk in the
Nutella® (4 Tbsp)
Brown Sugar (3 1/2 Tbsp)
Unsweetened Cocoa Powder (2 Tbsp)
Vanilla Extract (1/2 tsp)
, then fold in the dry mix just until there are no dry bits left.
Transfer to prepared molds and bake for approximately 25-30 minutes, or until the tester comes out dry.
Take out of the oven and immediately steep the hot cakes with a few spoons of
Cointreau (3 Tbsp)
. Alternatively, strong brewed coffee will work. You could also heat some marmalade with a little water, then strain and use. Leave the cakes to cool completely.
Meanwhile, prepare the Light Chocolate Ganache. Place the
Dark Chocolate (3 1/2 Tbsp)
in a bowl. Heat the
Cream (2.5 oz)
to almost boiling and pour-over. Allow to stand for 5-7 minutes, then stir until smooth. Whisk in
Cointreau (1 Tbsp)
, else add some orange zest.
Top the cooled cakes with ganache and refrigerate until set.
Meanwhile, prepare the Chocolate Topping. Place
Dark Chocolate (1/2 cup)
Unsalted Butter (2 Tbsp)
Light Corn Syrup (1 Tbsp)
Vanilla Extract (to taste)
in a saucepan and gently melt over a double boiler until smooth and satiny. Whisk with a spoon now and then until cool.
Once cool and still flowing, pour over the set ganache. Garnish as required and leave to set for about 10 minutes. Enjoy!