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For 6 pieces, you will need:



Nutritional information:

Whole recipe
Calories
1670
83%
Proteins
21g
8%
Carbohydrates
158g
15%
Fats
106g
16%
 Per 100 g 
Calories
402
20%
Proteins
5g
2%
Carbohydrates
38g
4%
Fats
26g
4%
 Per piece 
Calories
278
14%
Proteins
3g
1%
Carbohydrates
26g
2%
Fats
17g
3%
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Rating
  • Already noted 21 times
  • Average note : 2.5/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 1 hour 2 min.
Cooking : 19 min.
Start to finish : 1 hour 21 min.
Preservation : To eat right now.


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How much will it cost?

 For 6 pieces : 1.74 €
 Per piece  : 0.29 €

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 Note : These prices are only approximate. Read more...



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Next message on 2014-11-23

Step by step recipe:


1
Prepare your moulds: you can use either pastry rings, or silicon moulds.

In either case, cut out strips of cooking parchment which are 1 cm or 0.5 inch deeper than your moulds/rings.
Half-cooked chocolate cake with raspberry coulis : Photo of step #1
2
Place a paper strip around the inside or each ring or mould. If they are rings (bottomless) stand them on another square of cooking parchment.

Preheat oven at 180°C or 356°F.
Half-cooked chocolate cake with raspberry coulis : Photo of step #2
3
Chop 80 g chocolate with a knife, or cut in small pieces.
Half-cooked chocolate cake with raspberry coulis : Photo of step #3
4
Put it in a small bowl, and add 80 g butter.

Melt in a bain-marie.
Half-cooked chocolate cake with raspberry coulis : Photo of step #4
5
Break 2 eggs onto 70 g caster sugar and 10 g Vanilla sugar.
Half-cooked chocolate cake with raspberry coulis : Photo of step #5
6
Beat together for around 4 or 5 minutes...
Half-cooked chocolate cake with raspberry coulis : Photo of step #6
7
... until the mixture forms "ribbons", i.e. which while pouring it runs rather like a flat ribbon.
Half-cooked chocolate cake with raspberry coulis : Photo of step #7
8
Mix the chocolate and the melted butter well, then sieve 35 g flour on top.
Half-cooked chocolate cake with raspberry coulis : Photo of step #8
9
Mix well.
Half-cooked chocolate cake with raspberry coulis : Photo of step #9
10
Pour onto this mixture 5 or 6 tablespoons of beaten egg.
Half-cooked chocolate cake with raspberry coulis : Photo of step #10
11
Mix well.
Half-cooked chocolate cake with raspberry coulis : Photo of step #11
12
Then pour the whole into the remaining beaten eggs.
Half-cooked chocolate cake with raspberry coulis : Photo of step #12
13
Mix well the mixture resembles chocolate mousse.
Half-cooked chocolate cake with raspberry coulis : Photo of step #13
14
Pour mixture into the moulds to about ¾ the depth, and place 3 raspberries on top.
Half-cooked chocolate cake with raspberry coulis : Photo of step #14
15
Put in the oven for 8 to 9 minutes.
Half-cooked chocolate cake with raspberry coulis : Photo of step #15
16
Important: the whole point of this recipe is that the cake should only be half cooked, if not it's just a traditional chocolate cake.

At the end of the 9 minutes, tap the top of the cake, if it's a little bit crusty, it's done: take out of the oven, because it will continue cooking a little while afterwards.

The cakes can be turned out as soon as you can touch them.
Half-cooked chocolate cake with raspberry coulis : Photo of step #16
17
Serve on a plate, sprinkled with a little icing sugar, surrounded by raspberry coulis and decorated with mint leaves.
Half-cooked chocolate cake with raspberry coulis : Photo of step #17

Remarks:

You can replace raspberries with strawberries, or more surprisingly by blackcurrants.

If you do not have a coulis, you can quickly prepare a "mash of fruits" by mixing and crushing the fruits (raspberries, cut in small pieces, wild strawberries, currants...) summarily with a fork.

Source:

From Frédéric Beau.

Last modified on: October 3rd 2010

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