Don’t these photos look yummy? You will be delighted by this cake, and when you find out that it’s made without sugar or flour – and that it’s ready in 35 minutes – it will become your favorite dessert.
Credit for the recipe does not belong to me. I found this cake on my fellow citizen Tamara’s blog Bite my cake. I’ve made it in all possible formats, sizes and combinations, but I really like this mini version in individual portions. The combination with cream and fruit of your choice, in my case strawberries, is perfect because it gives extra juiciness and freshness to the chocolate. You can combine it with ice cream or fruit toppings or add some liquor or spices to the chocolate. I am absolutely in love with this recipe and I recommend it to everyone, in the form of a larget cake or these little ones. On Tamara’s blog you’ll find the quantities for a cake diameter of 20 cm, for 24 cm you need 6 eggs (ie, all x 1.5), and this is my recipe with 2 eggs. You should deffinitely try this one! :)
- 2 eggs
- 60g butter
- 110 g dark chocolate (I used a 52% cocoa chocolate and it was great)
- 150 ml whipped cream
- strawberries or other fruit to taste
- Preheat the oven to 160 ° C, grease the muffin tin with butter and place a pan with water to the bottom of the oven.
- Beat the eggs until they become whitish, foamy and a little thicker. Melt the chocolate and butter. If you melt them in the microwave, melt the chocolate first and then add the butter. Add the chocolate and butter to the eggs and stir until combined.
- Pour into molds until about 3/4 full.
- Bake for about 25 minutes. The cakes will rise during baking, but will descend when they cool.
- Cool to desired temperature (I like them warm).
- Serve with whipping cream and strawberries. Bon appetit!