Warm Chocolate Cakes with Liquid Core
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 piece (s) nougat, approx. 6 cm, more cut-resistant
- 150 g dark chocolate (70% cocoa content)
- 80 g butter
- 3 egg (s)
- 1 egg yolk
- 160 g suar
- 90 g flour
- Butter for the molds
- Sugar for the molds
Print Recipe
Pin Recipe Instructions
- Briefly freeze the piece of nougat.
- Finely chop the dark chocolate and let it melt in a double boiler. Gradually stir the butter into the liquid chocolate. Now stir the eggs, egg yolks and sugar until frothy. Then mix the egg mixture and the chocolate mixture together. Add the flour.
- Grease matching molds or the hollows of a muffin tin and lightly sprinkle the base with sugar. Now fill the molds halfway with the chocolate mixture. Cut the piece of nougat into pieces of approx. 1 cm (can be larger if required) and then sink 1 piece in the middle of each mold.
- Bake in the preheated oven at 180 ° C for about 20 to 23 minutes. Serve warm!
- Tip: I always puree frozen fruit with a little powdered sugar and put a scoop of ice cream on top. A real calorie bomb - but very tasty.
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