Step by step recipe

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Stage 1 - 10 min.

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.

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Stage 2 - 10 min.

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.

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Stage 3 - 5 min.

Chop 80 g chocolate with a knife, or cut in small pieces.

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Stage 4 - 10 min.

Put it in a small bowl, and add 80 g butter.

Melt in a bain-marie.

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Stage 5 - 3 min.

Break 2 eggs onto 70 g caster sugar and 10 g Vanilla sugar.

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Stage 6 - 5 min.

Beat together for around 4 or 5 minutes...

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Stage 7

... until the mixture forms "ribbons", i.e. which while pouring it runs rather like a flat ribbon.

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Stage 8 - 3 min.

Mix the chocolate and the melted butter well, then sieve 35 g flour on top.

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Stage 9 - 2 min.

Mix well.

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Stage 10 - 2 min.

Pour onto this mixture 5 or 6 tablespoons of beaten egg.

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Stage 11 - 2 min.

Mix well.

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Stage 12 - 2 min.

Then pour the whole into the remaining beaten eggs.

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Stage 13 - 3 min.

Mix well the mixture resembles chocolate mousse.

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Stage 14 - 5 min.

Pour mixture into the moulds to about ¾ the depth, and place 3 raspberries on top.

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Stage 15 - 9 min.

Put in the oven for 8 to 9 minutes.

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Stage 16 - 5 min.

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.

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Stage 17 - 5 min.

Serve on a plate, sprinkled with a little icing sugar, surrounded by raspberry coulis and decorated with mint leaves.

Remarks

Nutritional information

How much will it cost?

• For 6 pieces : 1.94 €
• Per piece : 0.32 €

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