A chocolate cake molten inside and crisp outside – a restaurant dessert made at home Vegan version: Flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg), Margarine and Dark chocolate (dairy-free).
⏱ 27 min🍽 8 servings 🌍 Mediterranean👩🍳 Afoona🧩 2 parts
Preheat the oven to 200°C (390°F) and grease 4 individual molds (ramekins).
⚙ Preheating the OvenOvenRamekins / cocottes
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Melt the chocolate and margarine in a double boiler and let cool slightly.
Double boiler (bain-marie)orMicrowave
💡In the microwave, melt in short bursts, stirring in between, until the chocolate and margarine are smooth and liquid.
3
Whip the flax eggs, sugar and vanilla 3 minutes, until the mixture is pale and fluffy.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Room-temperature flax eggs whip better than cold flax eggs. Take them out of the fridge 30 minutes before baking. Warm flax eggs also make a more stable foam that holds up in the oven.
4
Fold the melted chocolate into the whipped flax eggs gently.
⚙ FoldingSilicone spatula
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
5
Sift the flour and cocoa over the top, add the salt and Fold gently, just until the batter is smooth.
⚙ FoldingSilicone spatulaSifter
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6
Divide the batter among the molds.
Ramekins / cocottes
7
Bake 10–12 minutes, until the edges are set and the center still wobbles.
⚙ BakingOvenRamekins / cocottes
💡Take it out of the oven when the edges are set and the center is still soft: one more minute of baking and the center is no longer molten.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Wait a minute and turn each cake out onto a serving plate.
9
Sift the powdered sugar over the cakes and serve immediately.
Sifter
399calories
5 gprotein
38 gcarbs
25 gfat
● protein 5%● carbs 38%● fat 57%
Per serving (96 g), of 8 servings
To assemble ·
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⚖ About the ingredients
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Ramekins / cocottes· Also works: Muffin tin (None)· 💡 Workaround, changes the dish: Glass / ovenproof baking dish (One large dish)
Sifter· Also works: Fine sieve (None) · Whisk (Whisk the dry ingredients well instead of sifting)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Microwave or Double boiler (bain-marie)· one of them
Hand mixer or Stand mixer or Whisk· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
