Quick Chocolate Dessert
Baking and Desserts • French
Description
What kind of mold to use for baking? You can use any mold: from a round cake (though the cake will be small) to small cupcakes. It's best to use silicone molds, as the finished dessert comes out easily from them. According to the original recipe, the dessert should be baked at 210 degrees Celsius for 15 minutes. In my oven, I bake it at 180–200 degrees Celsius for 30 minutes. If you check the dessert's readiness with a toothpick, it should be dry on the top and chocolate-moist on the bottom.
Ingredients
- Liquid dark chocolate 5 oz
- Cocoa Powder 1 tablespoon
- Farm fresh eggs 2 pieces
- Butter 3 tablespoons
- Powdered Sugar 3 tablespoons
- Wheat Flour ½ cup
- Dry yeast 0 oz
Step-by-Step Guide
Step 1
Break the chocolate into small pieces and melt it in a water bath. Remove from heat. Add the butter and stir until smooth.
Step 2
Whisk the eggs with the powdered sugar and add to the chocolate. Mix well.
Step 3
Add the cocoa powder, flour, and yeast, mixing each time. Then distribute the mixture into the molds.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!