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Küchlein mit flüssigem Kern © Chocolaterie Amelie

Cake with a liquid core

Recipe of the region Garmisch-Partenkirchen

Ingredients for 4 to 6 soufflé ramekins

150 g dark chocolate (55% cocoa content)
150 g butter
200 g sugar
80 g flour (sifted)
270 g whole egg (5 eggs)

Method

For a delicious dessert, you don’t need much. Just a few ingredients are often enough for an unforgettable taste experience. The chocolate cake with liquid core is suitable for every occasion.

Add the butter to the dark chocolate and let it melt together. Sift the flour and mix with the sugar. When the chocolate has melted together with the butter, add the sugar/flour mixture and stir with a whisk until smooth. Finally, stir in the eggs and pour the finished dough into greased and sugared soufflé ramekins. Bake at 185° C for about 9 minutes. Garnish with icing sugar and enjoy while still warm.

Linus Kässer, junior chef and chocolatier at Chocolaterie Amelie in Garmisch-Partenkirchen, creates sweet chocolate treats every day and delights chocolate lovers of all ages.


Recipe of the region Garmisch-Partenkirchen »

Schokoladenherstellung © Chocolaterie Amelie - Marc Gilsdorf

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