Molten Chocolate Liquor Cakes – a delicious recipe with chocolate, unsalted butter, egg yolks, eggs, salt, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt the chocolate and butter together in bain-marie and then let cool for a few minutes.
2
Whip eggs, egg yolks, sugar and a pinch of salt until a light yellow color. Add the melted chocolate and the flour.
3
Grease and flour 5 or 6 ramekins (or oven-proof glass cups) tapping out the excess flour.
4
Divide the chocolate cream among the ramekins
5
Stir in 1 tablespoon of liquor into each ramekin and stir.
6
Cover with plastic wrap and place in the refrigerator for about one hour or until you are ready to bake.
7
Pre-heat the oven to 450u00b0 F (230u00b0 C) and bake for about 13 minutes.
8
Remove from the oven, edges should be firm but the center will be runny.
9
Run a sharp knife around each cake and unmold onto serving plates. Sprinkle with powdered sugar and serve immediately.
676
kcal
Calories
35
g
Fat
76
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 1/2 ounces dark chocolate chopped, 6 tablespoons unsalted butter 3 ounces, 85 g, plus extra for greasing ramekins, 2 egg yolks, 2 eggs, and more.
Yes, Molten Chocolate Liquor Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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