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Creamy chocolate cake with a liquid center

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Ingredients for 1 servings:

  • 200 g chocolate, 70% cocoa content
  • 200 g butter
  • 200 g sugar
  • 5 eggs
  • 1 tbsp flour

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Melt the butter and chopped chocolate in a double boiler, stir in the sugar, and let cool. Beat the eggs one at a time into the mixture, then fold in the flour. Pour the mixture into a 26cm springform pan, coated or lined with baking paper. Bake in a preheated oven at 190°C (top/bottom heat) for about 25 minutes. Remove from the pan and let cool. The cake should be almost runny in the center.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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