Mini Chocolate Cakes (Minichocoladecakejes)
Individual chocolate cakes that can be prepared ahead of time and baked when needed, with intense chocolate flavor.
20
Prep (min)
12
Cook (min)
32
Total (min)
Servings
Butter for greasing molds excluded from calculations as amount not specified
Pinch of salt excluded from calculations as amount is minimal
Ingredients
- ⅛ lb (50 g) soft butter, plus butter for greasing the molds
- 0.8 lb (350 g) pure chocolate of the best quality, in pieces
- ⅓ lb (150 g) fine granulated sugar
- 4 piece large eggs, lightly beaten with a pinch of salt
- 1 tsp vanilla extract
- ⅛ lb (50 g) plain flour
Instructions
- 1
Preheat the oven to 392°F (200°C) (gas mark 6) and line a baking sheet with parchment paper.
- 2
Place 3 small molds or double-thick greased baking paper directly on the baking sheet.
- 3
Melt the chocolate and butter until smooth and let cool.
- 4
Beat the eggs and sugar until pale, add the vanilla and flour, then stir in the melted chocolate mixture.
- 5
Divide the batter among the 6 small molds, remove quickly from the oven, place the molds on a plate and let cool.
- 6
The small cakes should bake for 10 to 12 minutes in the oven until the edges are set but the center is still soft.
- 7
Store the cakes so they can be reheated when needed, if desired in small bowls or shallow dishes.
- 8
Serve with whipped cream, the oven kept on low heat in a can: crème fraîche, English cream or cream.
Recipe by Jille van der Togt