Chocolate cake with liquid filling
6 servings
25 minutes
This cake is a kind of "in-between" state, when the dessert is not quite baked, but it is not a pure melted mass.
1
Preheat the oven to 220 degrees. Grease ceramic muffin molds with butter and generously sprinkle with flour; this step is not necessary for silicone molds.
- Butter: 140 g
- Wheat flour: 100 g
2
Melt chocolate with butter in a water bath or microwave.
- Dark chocolate: 225 g
- Butter: 140 g
3
Sift flour and powdered sugar into this mass, add eggs and yolks, and mix everything until smooth. Finally, pour in the vanilla extract and distribute the dough into molds.
- Wheat flour: 100 g
- Powdered sugar: 50 g
- Chicken egg: 3 pieces
- Egg yolk: 3 pieces
- Vanilla extract: 1 teaspoon
4
Put the muffins in the oven for six to eight minutes (depending on the size of the molds).
5
To prepare the compote, add the berries (without thawing) to a saucepan, add sugar, and place over medium heat. When the sugar is completely melted, hold for another minute and remove from heat.
- Frozen berries: 200 g
- Sugar: to taste
6
The muffins in the oven should be covered with a thin crust. The middle will sag a bit as it remains liquid. Remove the finished muffins from the oven, run a thin knife along the edges, and turn them onto a plate. Place a scoop of ice cream next to it, pour everything with compote, and serve immediately — while the hot filling hasn't set.
- Ice cream: 200 g