For those with a sweet tooth, this warm chocolate cake is a poem. In addition, the preparation of this recipe does not require a lot of skill.
ingredients For 10 Servings
| 150 |
G |
Dark chocolate couverture |
| 6th |
Pc |
Eggs |
| 100 |
G |
sugar |
| 100 |
G |
Almonds, ground |
| 60 |
G |
breadcrumbs |
| 3 |
Tbsp |
Chocolate flakes, to decorate |
Ingredients for the sauce
|
| 100 |
G |
white couverture |
| 100 |
G |
cream |
| 2 |
Tbsp |
Orange liqueur |
recipe preparation
- First preheat the oven to 150 degrees circulating air.
- Melt the dark chocolate couverture in a water bath. Separate the eggs and beat the egg whites with the sugar until stiff. Sieve the almonds with the breadcrumbs.
- Then mix the egg yolks and the melted couverture together well. Fold in the egg whites and mix in the almond and flour mixture.
- Then grease 10 smaller baking tins (150-200 ml), sprinkle with sugar, pour the chocolate mixture into these tins and bake in a preheated oven in a hot water bath for about 40 minutes.
- For the sauce, chop the white couverture, place in a saucepan with the cream and liqueur, heat and melt.
- Then turn the finished chocolate cakes out of the molds and arrange on a plate. Pour sauce over each cake and serve decorated with chocolate flakes.
