Recipe Soft-Centred Chocolate & Wattleseed Cakes
Created by Matt Stone, Executive Chef, Oakridge Estate
Ingredients
- 3 Egg yolks
- 2 Whole eggs
- 55 grams Sugar
- 125 grams 72% Cocoa dark chocolate
- 100 grams Butter
- 250 grams Freshly milled flour
- 2 teaspoon(s) Flowerdale Farm wattleseed
- 4 teaspoon(s) Mascarpone or sour cream, to serve
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