Delicate dark chocolate cakes
10 servings
10 minutes
Delicate pastries made from dark chocolate are a true delight for dessert lovers. This recipe originates from Mexican cuisine, known for its deep respect for chocolate. In Mexico, cocoa was used by the ancient Aztecs, who considered it food of the gods. The pastries have a fine balance of dark chocolate bitterness and the tenderness of airy dough, creating a unique flavor. Their main secret is the liquid center that flows smoothly when cut, offering a rich chocolate aroma. Due to their elegance and sophistication, they are perfect for both festive dinners and cozy evenings with a cup of aromatic coffee. These pastries are not just a dessert but a small gastronomic celebration capable of providing moments of true pleasure.
1
Separate the egg whites from the yolks. Whisk the yolks with sugar until frothy. Whisk the egg whites separately until stiff peaks form.
- Chicken egg: 10 pieces
- Sugar: 125 g
2
Melt the chocolate in a water bath with butter and carefully pour it into the egg mixture. Add sifted flour while mixing with a spatula — it should result in a liquid chocolate batter.
- Dark chocolate: 250 g
- Butter: 200 g
- Wheat flour: 70 g
3
Preheat the oven to 180 degrees. Distribute the dough into the molds (previously greased with butter and dusted with flour), filling them halfway.
- Butter: 200 g
- Wheat flour: 70 g
4
Bake for 7 minutes (the center should be liquid).
