This is one I make at christmas, its absolutly amazing and extremely easy to make. I first tried it while living in Copenhagen and at a friends birhtday party so I call it my Danish Chocolate Cake.
250 gr butter
250 gr dark chocolate (70% cocoa)
250 gr sugar
4 Eggs
100gr flour
a little bit of cocoa, gold dust or powdered sugar to sprinkle on top.
1. Melt butter, sugar and chocolate over a bowl of bearing simmering water.
2. Whisk the eggs and then stir them into the "chocolate-mass".
3. Slowly add the flour, using a sieve to avoid lumps. You want the dough to be airy and light so fold the flour in gently.
4. Finally Pour the dough into a form and bake at 175° for 30-45min.
5. When cooled sprinkle with your preferred topping, gold dust for me.
Wednesday 3 February 2010
Moelleux au Chocolat
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients (4 people):
6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
3 Eggs
4oz Granulated Sugar
2.5 oz cup Flour
Butter for Ramekins
How to Make It:
Preheat oven to 180°c or gas mark 4
1. Melt chocolate on low flame in a bain-marie. When melted, take of flame.
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.
6. Cook for about 10 minutes.
7. Tip ramekins upside down onto dessert plates and serve.
Tips:
To butter the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more.
In terms of baking time… well, it depends on how runny you want it. I like it with a super-liquid-oozing center. For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking.
If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake.
Serving Ideas:
My favourite its double cream but you could always try custards or a Coulis aux Framboises (Raspberry Sauce).
Cooking Time: 10 minutes
Ingredients (4 people):
6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
3 Eggs
4oz Granulated Sugar
2.5 oz cup Flour
Butter for Ramekins
How to Make It:
Preheat oven to 180°c or gas mark 4
1. Melt chocolate on low flame in a bain-marie. When melted, take of flame.
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.
6. Cook for about 10 minutes.
7. Tip ramekins upside down onto dessert plates and serve.
Tips:
To butter the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more.
In terms of baking time… well, it depends on how runny you want it. I like it with a super-liquid-oozing center. For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking.
If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake.
Serving Ideas:
My favourite its double cream but you could always try custards or a Coulis aux Framboises (Raspberry Sauce).
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