Molten chocolate cake
For 8 people
- Good quality plain chocolate: 200 g
- Caster sugar: 150 g
- Plain flour: 125 g
- Softened butter: 125 g
- Eggs: 4
- Liquid cream (whipping cream): 200 ml
- Ground almonds (optional): 100 g
- Vanilla sugar (optional): 1 sachet
- Baking powder: 1 sachet
- Salt: 1 pinch
Preheat the oven to 180°C. In a bain marie or in the microwave oven, melt the chocolate cut into pieces with 3 tablespoons of water.
While stirring, add the butter gradually a little at a time to give a smooth chocolate mixture. Allow to cool.
Separate the egg yolks from the whites. Set the egg whites aside.
Put the egg yolks, melted chocolate, cream, sugar, vanilla sugar, ground almonds and the rest of the butter in the stainless steel bowl fitted with the mixer and the lid.
Run on speed 1 for 20 seconds to mix. Increase to speed 2 and incorporate the flour mixed with the yeast through the opening in the lid.
Allow the appliance to run for around two minutes until a smooth dough is obtained. Set aside in a large bowl.
Put the egg whites and the pinch of salt in the cleaned stainless steel bowl fitted with the multi-blade whisk.
Whisk the whites on speed 5 for one and three-quarter minutes, then on maximum speed for 30 seconds. Using a spatula, carefully incorporate the beaten egg whites into the chocolate mixture.
Pour into a buttered, floured cake tin. Cook in the oven at 180°C for 25 minutes.
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