Mint Rocamadour Soft-Heart Cake
Savory French mini molten cake seasoned with mint, with a Rocamadour sheep's milk cheese filling.
Ingredients
milk
20 ml
Parmesan cheese
60 g
eggs
3
flour
100 g
flour (for greasing the mold)
15 g
mint leaves (chopped)
10 slices
olive oil
2 tbsp
olive oil (for greasing the mold)
2 tbsp
Rocamadour goat cheese (halved and frozen)
3
Instructions
1
Preheat and Preparation
Preheat oven to 200°C. Grease the mold with oil, dust with flour, and place in the refrigerator to chill. Cut the goat cheese in half and freeze for 2 hours.
2
Make the Batter
In a bowl, mix eggs, olive oil and milk, then add flour, Parmesan cheese and chopped mint leaves.
3
Fill and Bake
Pour 1/3 of the batter into the baking dish, place 1 piece of frozen goat cheese, cover with the remaining batter, and bake for 15 minutes.
