NeriZs. Mini Chocolate Cakes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 18) |
Ingredients
- 60 g butter
- 50 g lucose
- 1 egg (s)
- 35 g chocolate, chili (at least 60% cocoa)
- 50 ml brandy
- 75 g flour, type 405
- 10 g cocoa powder, slihtly de-oiled
- some butter, liquid
- some flour
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 210 degrees top / bottom heat.
- Melt the chocolate in a double boiler. Warm up the brandy in this water bath.
- Mix the flour with the cocoa.
- Melt the butter and mix it with the glucose. Stir in the chocolate, then add the brandy. Finally, sieve the flour and cocoa mixture on top and stir in.
- Butter mini molds and dust with flour.
- Divide the dough into the mini molds and bake for about 10 minutes in the lower third of the oven.
- Take out of the oven, let cool down a bit and remove from the molds.
- The recipe has been optimized for mini Gugl molds.
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