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Half-cooked chocolate cake with raspberry coulis

A small chocolate cake, still runny in the middle, served with a raspberry coulis.

335 K 4.5/5 (59 reviews)

1 hour 25 min. difficulté

Easy

1.90 €

18 pieces

10 Ingredients

Last modified on: October 3^rd 2010

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For 18 pieces, you will need:

1 1 ¹⁄₃ cup dark chocolate
2 1 cup butter
3 1 cup caster sugar
4 2 tablespoons vanilla sugar
5 ¾ cup flour
6 6 eggs
7 a little fruit coulis (fruit purée)
8 3 handfuls raspberries
9 A few fresh mint leaves
10 a little icing sugar

Change these quantities to make:

2 pieces 3 pieces 6 pieces 12 pieces 18 pieces

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 hour 2 min.

Cooking: 20 min.

All in all: 1 hour 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

Half-cooked chocolate cake with raspberry coulis

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.

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.

Stage 3 - 5 min.

Chop 1 ¹⁄₃ cup dark chocolate with a knife, or cut in small pieces.

Stage 4 - 10 min.

Put it in a small bowl, and add 1 cup butter.

Melt in a bain-marie.

Stage 5 - 3 min.

Break 6 eggs onto 1 cup caster sugar and 2 tablespoons vanilla sugar.

Stage 6 - 5 min.

Beat together for around 4 or 5 minutes...

Stage 7

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

Stage 8 - 3 min.

Mix the chocolate and the melted butter well, then sieve ¾ cup flour on top.

Stage 9 - 2 min.

Mix well.

Stage 10 - 2 min.

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

Stage 11 - 2 min.

Mix well.

Stage 12 - 2 min.

Then pour the whole into the remaining beaten eggs.

Stage 13 - 3 min.

Mix well the mixture resembles chocolate mousse.

Stage 14 - 5 min.

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

Stage 15 - 9 min.

Put in the oven for 8 to 9 minutes.

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.

Stage 17 - 5 min.

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

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.

Keeping: To eat right now.

Source: From Frédéric Beau.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	600 RDI=60 %	310 RDI=50 %	4,870 RDI=240 %	20,380 RDI: 240 %
Per 100 g	4 RDI=2 %	50 RDI=5 %	30 RDI=4 %	410 RDI=20 %	1,720 RDI: 20 %
Per piece	3 RDI=1 %	30 RDI=3 %	20 RDI=3 %	270 RDI=10 %	1,130 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Gluten, egg

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