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

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.

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.