Liquid Chocolate Cake

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Preheat the oven to 230 ° C top / bottom heat. Grease four molds about 8 cm in diameter (e.g. muffin molds).
Heat the chocolate with the oil in a double boiler until the chocolate is completely melted. Add the sugar and stir until it has dissolved. Beat the eggs well and stir into the chocolate mass. Sift the flour and pull in as well.
Distribute the mixture evenly on the molds. Bake for only 8-10 minutes so that the core is still liquid. Take out of the oven and let rest for another 2-3 minutes.
Arrange and serve while still warm. A ball of walnut ice cream or a fruit mirror on which the tartlet is served goes very 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.