Discover this recipe for chocolate molten cake in the book "Make Your Pastries Like a Professional" published by Flammarion. Photo credit: Caroline Faccioli assisted by Margaux Besnier.
Generously butter the molds and cover with sliced almonds. Set aside in the refrigerator.
Sift the flour with the baking powder.
Melt the chocolate gently in a double boiler at 40 °C. Remove from the double boiler, add the butter and mix. Incorporate the sugar and gradually whisk in the beaten eggs, then the sifted flour with the baking powder.
Do not overwork the mixture. Fill each mold three-quarters full and refrigerate for 30 minutes.
Preheat the oven to 210 °C.
Bake for 10 minutes at 200 °C.
Wait a few minutes before unmolding them; otherwise, they may tear when turning them out. Serve with a raspberry coulis.
To finish, "Make your pastries like a master" published by Flammarion. 432 pages, format: 18cm x 26cm, price: 29.90 euros.
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