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Recipe : *** Little Chocolate Cakes

Little Chocolate Cakes
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Course:
Dessert

Practical information

  • Prep time
    25 min
  • Cooking
    35 min
  • Difficulty
    Very easy
  • Pause
    2 h 20
  • Ready in
    3 h 20
  • Price
    Very friendly budget
  • Rate:
             
 
If you can't get paper cake cups, you can use paper muffin liners in a muffin tin.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
kids, big families
Preparation:
in advance
Category:
Cakes Sweets and Ice-creams
Tags:
cakes, chocolate, cake

Recipe's Ingredients

  Quantities for people → Recalculate
  • 6 medium-sized pitted prunes, cut into little-bitty
  • 2 tablespoons metté cacao eau-de-vie
  • 2 large eggs, at room temperature
  • 2 tablespoons sugar
  • pinch of salt
  • 130 g bittersweet chocolate, finely chopped
  • 50 ml heavy or light cream

  • Recipe preparation steps

  • 1
    In a small bowl, mix the prunes in the eau-de-vie. Cover, and let macerate for a few hours. Butter four 2 three-fourth inch (7 cm) paper cake molds and set them on a baking sheet. (See note.) To make the cakes: Preheat the oven to 375° F degrees (190° C).
  • 2
    In a medium bowl set over simmering water, melt together the chocolate and cream. Remove from heat. Mix in the prunes and any liquor in the bowl remaining, then let cool to room temperature.
  • 3
    In the bowl of a standing electric mixer, at high speed, beat the eggs and sugar with a pinch of salt until thick, about 5 minutes.
  • 4
    Fold one-third of the beaten egg mixture into the chocolate, then fold in the remaining egg foam.
  • 5
    Divide batter between each cake mold. Bake for 30 minutes, until cakes are tender and still soft when you touch the top. Each will rise, then gently sigh down a bit. Remove from oven and cool a few minutes before removing the paper cake mold (use a scissors to cut it away). Serve warm or at room temperature with very cold crème anglaise and perhaps a scattering of crisp-toasted sliced almonds.
  • Ready !



 

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