Dark and White Molten Chocolate Cake
Heat 1 large saucepan half filled with water.
Pour white chocolate mixture in an ice-cube tray and leave in the freezer.
Mix molten chocolate in with egg and sugar mixture until it gets smooth. Leave preparation for 1h in the fridge so mixture gets thicker.
Preheat oven to 410° F (210° C / Th 7).
Fill 2/3 of the pastry cutters with chocolate mixture. Add on top one or two cubes of white chocolate ganache (depending on their size) and push a little with your finger so ganache gets inside.
Heat in oven for 6 to 7 minutes.
Take chocolate cakes out of the oven and pull carefully parchment paper first and pastry cutters next. (If cooking paper doesn’t come out easily, they’re not cooked enough… Don’t break them! Put them back in the oven a minute more).