- 100 gram dark chocolate
- 110 gram butter
- 4 eggs
- 100 gram sugar + extra
- 50 gram all-purpose flour
- 200 ml cream
- red berries for serving
- optional: few drops of vanilla extract
Kitchen equipment needed
- Large bowl & whisk
- Medium-sized pan with an alluminium bowl that fits on top (to create bain-marie)
- Fine sieve
- Cling film
- Silicone kitchen brush
- 4 ramekins
Preparation — 10 minutes + 1 hour waiting time
FILL the medium-sized pan with a layer of water and set on medium heat. CHOP the dark chocolate into smaller pieces and add them along with the butter into an alluminium bowl. PLACE the alluminium bowl on top of the medium-sized pan and melt the chocolate. Mix until you’ve reached a smooth chocolate and butter mixture and set aside.
MIX sugar and eggs until smooth and creamy. COMBINE egg and chocolate mixture until smooth again. SIFT the flour and mix well. COVER the batter with cling film and let it rest in the refrigerator for at least an hour.
Baking the molten chocolate cake — 10 minutes
PRE-HEAT the oven to 200 degrees celsius or 390 degrees fahrenheit.
Whip up the cream until it’s still a bit runny, with a tablespoon of sugar and if you like, a few drops of vanilla extract.
COAT the ramekins with butter and add a layer of sugar to them. FILL the ramekins halfway with the chocolate batter. BAKE them in the oven for about 8 to 10 minutes.
Serve immediately while they’re still hot so the molten chocolate will run out. Serve with red berries and whipped cream.