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