Chocolate Cake with Liquid Filling
Baking and Desserts • French
Description
If desired, you can add a couple of tablespoons of coffee or cream liqueur to the cake.
Ingredients
- Wheat Flour 5 oz
- Bittersweet Chocolate 10 oz
- Chicken Egg 3 pieces
- Whole egg 3 pieces
- Butter 5 oz
- Frozen black currant puree 5 oz
- Vanilla extract 1 tablespoon
- Sugar to taste
- Powdered Sugar 0 oz
- Vanilla Ice Cream 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 430°F. Grease the ceramic muffin molds with butter and generously dust them with flour; this step is not necessary for silicone molds.
Step 2
Melt the chocolate together with the butter using a double boiler or in the microwave.
Step 3
Sift the flour and powdered sugar into this mixture, add the eggs and egg yolks, and mix everything until smooth. Finally, stir in the vanilla extract and distribute the batter into the molds.
Step 4
Place the cupcakes in the oven for six to eight minutes (depending on the size of the molds).
Step 5
To prepare the compote, add the berries (without thawing) to a saucepan, sprinkle in the sugar, and place it over medium heat. Once the sugar has completely dissolved, let it cook for another minute, then remove from heat.
Step 6
The muffins in the oven should develop a thin crust. The center will be slightly sunken as it remains liquid. Remove the finished muffins from the oven, run a thin knife along the edges, and turn them out onto a plate. Place a scoop of ice cream beside them, drizzle everything with fruit compote, and serve immediately — while the filling is still hot.
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