Chocolate cakes

PREPARATION GUIDE: SMALL CHOCOLATE CAKES

•  4 persons
•  Preparation time: 15 min
•  Beaking time: 10 minutes
•  fridge: 10 minutes

INGREDIENTS

• 120 g of bitter chocolate
• 110 g unsalted butter
• 50 g of sugar
• 30 g white flour (all purpose)
• 2 large size eggs
• 2 egg yolks
• 5 g icing sugar / powder

PREPARATION

STEP 1

Butter and sprinkle with flour porcelain ramekins or small aluminum mussels.

STEP 2

Separate the egg whites not required for the recipe and keep them in the fridge or freezer in a closed glass jar for future use.

STEP 3

Mix the eggs, egg yolks and sugar in a bowl, beating by hand or with

STEP 4

Mixer, for 3-5 min, until they are whitened or fall into ribbon.

STEP 5

Melt the butter in the top of a bain-marie. When melted, add the chopped chocolate. Melt while mixing. Remove from heat, add the egg mixture to the melted chocolate. Sift the flour over the whole and stir in with a wooden spoon. Pour into the ramekins.

STEP 6

Book in the fridge, a minimum of 1 1/2 hours and up to 1 week.

STEP 7

When serving, preheat the oven to 230ºC / 450ºF. Place the ramekins on a baking sheet. Cook in the center of the oven for 8 min if the ramekins come out directly from the fridge, or only 6 min if left at room temperature during the meal. The edge will be well crusted and the center flowing.

STEP 8

Let stand 1-2 minutes before unmolding with a knife on the edges. Submit the

STEP 9

Ramequins upside down on serving plates. Remove them.

STEP 10

Ramequins and sprinkle the icing sugar cakes.