Warm Chocolate Cakes with Apricot-Cognac Sauce – a delicious recipe with chocolate chips, unsalted butter, sugar, cornstarch, vanilla, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 and line 4 muffin cups with paper liners.
2
In a medium heatproof glass bowl set over a saucepan of simmering water, combine the chocolate chips with the butter, sugar, cornstarch and vanilla.
3
Stir until the chocolate chips are melted and smooth.
4
Remove the bowl from the saucepan and let the chocolate mixture cool slightly.
5
Whisk in the whole eggs and the egg yolks.
6
Spoon the batter into the lined muffin cups.
7
Bake for 10 minutes, until set around the edges and soft in the center.
8
Let stand for 5 minutes.
9
Meanwhile, in a small bowl, whisk the apricot jam with the Cognac until smooth.
10
Invert the cakes onto plates and remove the paper liners.
11
Spoon the apricot-Cognac sauce around the cakes and serve.
421
kcal
Calories
30
g
Fat
23
g
Carbs
15
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 ounces semisweet chocolate chips, 4 tablespoons unsalted butter, cut into cubes, 1 tablespoon sugar, 1 teaspoon cornstarch, and more.
Yes, Warm Chocolate Cakes with Apricot-Cognac Sauce 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
