Fluffy chocolate, hazelnut coulis and Apricot Passion redcurrant jam

Ingredients

INGREDIENTS FOR 6 MOIST CHOCOLATE CAKES

• 170 g dark chocolate 70% pistoles (Saint-Domingue - Cacao Barry)
• 30 g milk chocolate pistoles (Papua New Guinea - Cacao Barry)
• 3 eggs
• 100 g caster sugar
• 120 g unsalted butter
• 1 heaped tablespoon of flour

For the chocolate-hazelnut coulis with Apricot, Passion Fruit & Redcurrant jam

• 100 g milk chocolate (Papua New Guinea - Cacao Barry)
• about 10 to 15 cl milk
• 3 generous teaspoons of hazelnut paste
• 6 small teaspoons of Apricot, Passion Fruit & Redcurrant jam

Instructions

PREPARING THE MOIST CAKES

Pour the chocolate pistoles into a saucepan with the butter cut into small pieces. Melt over low heat. Once the mixture is smooth, add the sugar. Off the heat, add the previously beaten eggs. Once the mixture is smooth, add the flour. Pour into small silicone moulds (a tray of 6) and bake for 14 minutes in a preheated oven at 170°C. Leave to cool slightly before unmoulding.

PREPARING THE CHOCOLATE-HAZELNUT COULIS

Melt the milk chocolate pistoles with a little milk. Stir with a spatula and adjust the amount of milk to get a sauce-like consistency. Add the hazelnut paste and mix until you get a smooth coulis. Set aside in a saucepan; the coulis should be warm and pourable for serving. Unmould the cakes onto plates. Spread the chocolate-hazelnut coulis over the top of the cakes. Finish with the Apricot, Passion Fruit & Redcurrant jam, placed on top of the coulis. Mix very lightly with the back of a spoon. Serve immediately.