My best friend since high school and partner-in-chocolate crime celebrated her birthday yesterday, congratulations ! She had a lovely dinner party where we ate cannelloni with spinach and ricotta and lots of other cheese, which will probably be tested at home … especially since I didn’t get a good picture of it.
We also had dessert, and unfortunately it did not work out so well. Luckily it’s good to have a back-up plan and that’s what this cake is great for. The batter is quick to make and can be prepared in advance, so the cakes can be left in the fridge until you need them.
Here is a cake that should be undercooked and raw-ish in the middle.
50 G DARK CHOCOLATE
50 G BUTTER
60 G SUGAR
1 EGG YOLK
50 G FLOUR
Preheat the oven to 160 degrees celsius.
Melt the chocolate with the butter and stir it into a shiny mixture, set it aside and let it cool a little.
Meanwhile, beat sugar, eggs and egg yolks light and airy. It should run in thick bands from the whisk.
Sift the flour into the egg yolks and fold it together with a rubber spatula without beating too much air out.
Pour the chocolate mixture in and fold again.
Fill the batter into four muffin molds and bake them in the oven for 12-15 min. Now, this going to be a bit tricky. Only the outer edge of the cake has to be baked, the middle must still be liquid.
After the first 12 minutes you must feel and press lightly on the top of the cake. It must not be wet, but should give a little bit and wobble when pressing on the middle.
It may take a few attempts to get the feeling and timing for the cake, but if it is baked through, it does not matter either. It will be a light chocolate cake, which is deliciously airy and moist … and then you just have to try to bake a new portion, how droll.
Eat immediately and serve with vanilla ice cream, fresh berries and a sifting of icing sugar over the cake.