Chocolate Cake with Liquid Core

by Editorial Staff

Summary

Prep Time	25 mins
Cook Time	10 mins
Total Time	35 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Grease 6 ceramic molds with butter and sprinkle with sugar. Then put the molds in the freezer for about 1 hour and only take them out just before use.
Roughly chop the chocolate and melt it with butter in a double boiler. Preheat the oven to 210 ° C fan-assisted air. Beat the eggs with the sugar and a pinch of salt until frothy. Stir in the flour and then fold in the liquid chocolate and butter mixture. Finally add the chili powder. I take about 3 knife points, if you like it sharper, you can increase the dose.
Take the ice-cold molds out of the freezer and pour in the mixture evenly. Bake the chocolate cakes for about 10 minutes on the middle rack.
After the baking time, take the molds out of the oven and serve while hot. The core should still be liquid! Orange fillets in port wine go well with this.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.