in Dessert Recipes

Liquid chocolate cake

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Ingredients for 4 servings:

  • 200 g dark chocolate (70%)
  • 160 ml oil, neutral (e.g. safflower oil)
  • 60 g powdered sugar
  • 60 g flour
  • 3 m.-sized eggs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 230°C (top/bottom heat). Grease four tins with a diameter of about 8 cm (3 inches) (e.g. muffin tins). Heat the chocolate and oil in a double boiler until completely melted. Add the sugar and stir until dissolved. Beat the eggs until frothy and stir into the chocolate mixture. Sift the flour and fold it in as well. Divide the mixture evenly between the tins. Bake for only 8-10 minutes, so that the center is still liquid. Remove from the oven and let rest for another 2-3 minutes. Plate up and serve while still warm. Serve the tart on top of a scoop of walnut ice cream or a fruit glaze.

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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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