Brown Derby Flourless Chocolate Cakes

Feeling pretty jovial today after my football team won 6-2 yesterday, so thought I'd share a recipe I recently tried out.

I was given a Disney cookbook as a gift and despite my reservations was pretty impressed with some of the recipes, such as Bourbon Pecan Pie, Chocolate Gingerbread Souffle and in particular the "Brown Derby" flourless chocolate cakes. The recipe states these would fill a 12 hole muffin tin but I'd say after trying it out 18 was more realistic, as they expand pretty dramatically in the oven!

Prep time: 20 Mins
Baking time: 25 Mins
225g Butter (Cut into small pieces), plus a little extra for greasing
175g Dark Chocolate (Broken into small pieces)
35g Cocoa Powder
2tbsp Freshly Brewed Espresso (Or strong coffee)
2tbsp Hot Water
2tbsp Dark Rum
6 Large Eggs
225g Caster Sugar

For Ganache
175g Dark Chocolate (Broken into small pieces)
240ml Double Cream


Preheat the oven to 170C/325F/Gas 3 and grease your muffin tins. You first need to melt the chocolate and butter together in a bowl. Now you can do this over a bain-marie, but I have no problem doing it in the microwave. It usually takes me about two and a half minutes on medium, but I would definitely recommend erring on the side of caution, maybe starting with a minute and putting it back in for another 20 seconds until you are happy. Once the butter is melted it will melt the chocolate, so when it's like that you can just leave it to do its thing. Combine the cocoa powder, espresso, water and rum in a separate bowl. Stir until smooth then set aside to cool slightly. 

Whisk the eggs and sugar together in a large mixing bowl. Add the cocoa/espresso mixture, followed by the melted chocolate mixture. Continue whisking until smooth and creamy. Pour the batter into the muffin tins then bake for about 22-25 mins, until the cakes have puffed up and the surfaces have set. When you think they are done, remove from the oven and let cool in the tins. Once they are cool enough transfer them to the fridge for at least 2 hours, which will make them easier to remove.

To prepare the ganache put the double cream into a saucepan and on a medium heat bring up until it is nearly boiling. Remove from the heart and pour onto the broken chocolate, then whisk until smooth. Set aside to cool and thicken enough so you can coat the cakes. Remove the cakes from the tins and cover with the rich ganache, then they can go back into the fridge until you are ready to serve. Job done.