Molten chocolate cake

Step 1/7

• 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.

Step 2/7

• 66⅔ g unsalted butter

• oven
• cutting board
• knife
• 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.

Step 3/7

• 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.

Step 4/7

• whisk

Next, add the melted chocolate to the egg mixture and stir together until a smooth batter forms.

Step 5/7

Add flour and stir in as well.

Step 6/7

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.

Step 7/7

• 66⅔ g bittersweet couverture chocolate

• oven

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!