Molten chocolate cake
baking tin, pastry brush, oven, cutting board, knife, saucepan (small), hand mixer with beaters, whisk, oven
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How to chop chocolate
How to whip cream
Nutrition per serving
- unsalted butter (for greasing)
- sugar (for dusting)
- baking tin
- pastry brush
Butter baking tins and dust with sugar. Make sure that it is evenly spread on the inside of the tins. Tap out excess sugar.
- 66⅔ g unsalted butter
- cutting board
- saucepan (small)
Preheat oven to 200°C/400°F. Roughly chop couverture chocolate. Melt butter in a saucepan over medium heat. Add the chopped chocolate and melt together.
- 33⅓ g sugar
- ½ eggs
- 1⅛ egg yolks
- ⅛ tsp salt
- hand mixer with beaters
Beat sugar, eggs, egg yolks, and salt in a large bowl with a mixer or whisk.
Next, add the melted chocolate to the egg mixture and stir together until a smooth batter forms.
Add flour and stir in as well.
Now, divide the batter evenly among the buttered baking tins (approx. 4 cm high). Next, place the filled tins in the freezer for approx. 5 - 7 min.
- 66⅔ g bittersweet couverture chocolate
Bake cakes in a preheated oven at 200°C/400°F for approx. 8 - 10 min. Let stand for approx. 5 - 7 min. Carefully turn out the cakes, sprinkle with confectioner's sugar, and serve immediately. Whipped cream or ice cream go wonderfully with this treat.
Enjoy your meal!