This is a perfect make-ahead dessert to impress your guests, with a gooey filling that’s delicious and appealing any time of the day. Here are more ideas for desserts using chocolate.
ADVERTISEMENT – CONTINUE READING BELOW
- yield:
- 1-6 1 serving
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- total time:
- 40 minutes
- Calories/serve:
- 445
material
- 150 g
Add to butter, mince, and grease
-
cocoa powder, ground into powder
- 150 g
Dark chocolate (70% cocoa solids), chopped
- 2 1 tablespoon
instant espresso powder
- 50 ml
I used Kahlua coffee liqueur.
-
3 medium eggs and 3 egg yolks
- 150 g
Granulated sugar
- 150 g
flour
direction
-
- step 1Grease 6 dariole molds well with butter and sprinkle with cocoa powder to coat, tapping off excess. Refrigerate until needed.
- step 2 Melt the butter, chocolate, espresso powder, and coffee liqueur in a heatproof bowl set over a pot of boiling water, stirring occasionally until combined. Remove bowl from heat and let cool for 10 minutes.
- step 3 Using a freestanding mixer or handheld electric whisk and a large bowl, beat eggs, egg yolks, and sugar until pale and fluffy, about 5 minutes. Using a large metal spoon, add the flour and cooled chocolate mixture. Divide evenly between prepared pans. Chill for 1 hour (up to 24 hours).
- step Four Preheat the oven to the 200°C (180°C fan) mark. 6. Place the mold on a baking tray and bake for 10 to 12 minutes, until well risen and the top looks baked. Remove from the oven and let stand for 1 minute, then remove to a small plate. Serve with fresh cream or vanilla ice cream if you like.
Freeze the tip Once filled, cover the molds and freeze for up to 1 month. To serve, uncover and bake in a preheated oven at 200°C (180°C fan), mark 6, for 15-17 minutes while frozen. We will provide you with the finished recipe.
Per serving:
- Calories: 445
- Protein: 7g
- Total fat: 24g
- Saturated fatty acids: 14g
- Carbohydrates: 47g
- Total sugar content: 32g
- Dietary fiber: 2g
