PREPARATION GUIDE: SMALL CHOCOLATE CAKES
INGREDIENTS
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.
Enjoy it :)
