(Cuisine) Recipe Semi-liquid Chocolate Cake (flourless)

14 Feb

6 oz (170 g) bitter chocolate (70-85% cocoa)
3 tablespoons butter
1 cup (220 g) sugar
2 eggs (safe to eat uncooked)
3 tablespoons corn starch


1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease one 7 in (17.5 cm) cake tin.
2. Break the chocolate into small pieces and melt it with butter over hot water.
3. Beat the eggs with sugar for 5 minutes, add corn starch and mix well.
4. Fold in the melted butter and chocolate mixture and transfer to the cake tin.
5. Bake at 350 deg F for about 10 minutes; check with a toothpick that about ¼ in (6 mm) of the surface is cooked.
6. Let the cake cool for 5 minutes and serve with ice cream.
Yield : 6 serving

Credite : Saskia, March 2009
Source : www.cacaoweb.net


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: