- <550 g couverture chocolate (dark)
- <550 g butter
- 150 g sugar
- 2 eggs
- 5 egg yolks
- 90 g all-purpose flour
- ½ tsp salt
- butter for greasing
- sugar for coating
- confectioner's sugar to garnish
- whipped cream to serve
Utensils: pastry brush, baking tins, small saucepan, cutting board, knife, mixer, large bowl, whisk, ice cream scoop, freezer, oven
Butter baking tins and dust with sugar. Make sure that it is evenly spread on the inside of the tins. Tap out excess sugar.
Preheat oven to 200°C/400°F. Roughly chop couverture chocolate. Melt butter in a saucepan over medium heat. Add the chopped chocolate and melt together.
Beat sugar, eggs, egg yolks, and salt in a large bowl with a mixer or whisk.
Next, add the melted chocolate to the egg mixture and stir together until a smooth batter forms.
Add flour and stir in as well.
Now, divide the batter evenly among the buttered baking tins (approx. 4 cm high). Next, place the filled tins in the freezer for approx. 5 - 7 min.
Bake cakes in a preheated oven at 200°C/400°F for approx. 8 - 10 min. Let stand for approx. 5 - 7 min. Carefully turn out the cakes, sprinkle with confectioner's sugar, and serve immediately. Whipped cream or ice cream go wonderfully with this treat.
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