moelleux au chocolat - liquid chocolate cake>> back to overview

  • added: Oct 01 2010
  • author: foodsketches
  • comments:

Our favorite liquid chocolate cake. This is a slightly modified version of a recipe we found in a French cook book some time ago. Served in cappucino cups and decorated with the tip of a rosemary stem on the top.

 

  1. Grease ramekins or fireproof cappuccino cups with butter
  2. Melt dark chocolate and butter in a bowl over steam (over a pot with boiling water works best for me)
  3. Separate yolks and egg whites
  4. Beat egg whites untill you see stiff, firm peaks
  5. Whisk egg yolks with powder sugar and flower until it comes to a foamy consistency
  6. Stir melted chocolate into your dough
  7. Gently fold in the beaten egg whites

Fill ramekins or cappuccino cups up to 3/4 with your dough and bake for exactly 10 minutes at 220C. Take them out of the oven, let them rest for 5 minutes and then decorate with a rosemary stem. Serve while still warm. Enjoy!


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  • 150g dark chocolate, preferably Valrhona, Domori or Michel Cluizel with 60% to 70% cacao
  • 80g of butter
  • 80g powder sugar
  • 2 tablespoons flower
  • 4 eggs
  • 6 little rosemary stems