These chocolate friands are the most delicious chocolate cakes I’ve ever made. And I’ve made a lot of chocolate cakes. The cake is buttery and moist and the ganache adds a delicate chocolate taste to these little friands.
Adapted recipe from Tartine by Elisabeth M. Prueitt and Chad Robertson
170 g bittersweet chocolate
225 g butter
310 g sugar
105 g flour
2 tbsp cornstarch
1/4 tsp salt
4 large eggs
130 g bittersweet chocolate
150 ml heavy cream/whipping cream
Preheat the oven to 180˚C. Butter the muffin tins you’ll be using. I’ve used my muffin-tins, but I’ve only filled them for 1,5 cm and ended up with 22 friands.
Batter: place the chocolate in a large mixing bowl. In a small saucepan, melt the butter over medium heat until very hot. Pour the butter over the chocolate and whisk or stir until smooth. In a medium mixing bowl, combine the dry ingredients and mix well. Add the flour mixture to the chocolate mixture in 3 batches, whisking well after each addition. Add 2 of the eggs and whisk until combined, and then add the remaining 2 eggs and whisk until incorporated. Be careful not to overmix the batter.
Fill your tins with the batter, I’ve used a piping bag for this. The recipe suggest you fill the cups three-fourths full, but I’ve filled them for 1,5 cm, because I preferred thin friands. Bake until the cakes just start to crack on top, 12-15 minutes.
Ganache: place the chocolate in a small heatproof bowl. Bring the cream to just under a bowl in a small saucepan or in the microwave. Pour the cream over the chocolate and let sit for a minute or two. Stir gently until the chocolate is melted and smooth.
Make sure the friands are cool before dipping them into the ganache. Holding each friand by its sides, dip the top into the ganache and then shake gently to let the excess run off the side. Return the friand to the rack and let the ganache set up in a cool place for about 1 hour.