29 March 2014

Molten Chocolate Cake

Ingredients (2 servings):
  • 55 g butter,
  • 50 g high-percentage chocolate (70--80 %),
  • 1/2--1 tsp chili powder,
  • 2 eggs,
  • 30 g raw sugar,
  • 1 tbsp wholemeal flour,
  • butter for ramekins,
  • cocoa powder for ramekins.
  1. Preheat your oven to 230° C (210° C for a convection oven). I use Remoska and preheat it by starting it empty for 12 minutes.
  2. Butter the ramekins and cover in the cocoa powder (to simplify removing the cake).
  3. Prepare a double boiler and melt butter with chocolate and chili (the water should not be boiling, just simmering).
  4. Meanwhile, whisk (not too fast) eggs with sugar, until the foam is dense and fluffy.
  5. When the chocolate and butter melt, slowly mix with the eggs while still whisking.
  6. Stir in the flour.
  7. Put the batter in the ramekins and put them in the oven.
  8. Bake for 6--8 minutes (the interior of the cakes should still be liquid.
  9. When done, remove from the oven and let the cakes sit in the ramekins for a minute.
  10. Remove from the ramekins and eat.
Source:  http://kitchenette.cz/clanek/204-cokoladovy-fondant (Czech)

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