Chocolate cake

Name: Chocolate cake
Cook time: 7 min
Total time: 7 min
Yield: 3
Ingredients: 80 g Mascarpone; 50 g Cream; 60 g + 2 tbsp Sugar; 1 tsp (½ tsp + ½ tsp) Vanilla extract; 3 Eggs; 120 g Dark chocolate; 100 g + extra for greasing Butter; 36 g Flour; a fingertip Salt; 1 pack Cocoa powder

Recipe by Navabebrahimi نواب ابراهیمی (@navab.ebrahimiii) on Instagram · View original post

6.5/10 · PopularityBased on the original Instagram post’s likes and comments.

A quick chocolate cake baked in a small mold, with a soft molten centre, served with mascarpone cream and ice cream.

Health score 1.3/10
7 min
Serves 3
Medium
856 kcal

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Ingredients

MascarponeFor the cream topping80 g
CreamFor the cream topping50 g
Vanilla extract½ tsp for the cream, ½ tsp for the batter1 tsp (½ tsp + ½ tsp)
Eggs3
Dark chocolate120 g
ButterPlus a little for greasing the mold100 g + extra for greasing
Flour36 g
Cocoa powderFor dusting the mold1 pack

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Sugar2 tbsp for the cream, 60 g for the batter60 g + 2 tbsp
Salta fingertip

Method

For the cream, mix 80 g mascarpone, 50 g cream, 2 tbsp sugar and ½ tsp vanilla extract well in a bowl.
Keep the cream in the fridge until serving.
For the cake batter, first mix 3 eggs and 60 g sugar well until foamy and creamy in colour.
Melt 120 g dark chocolate and 100 g butter over a bain-marie (over steam).
Add the melted chocolate and butter to the egg mixture.
Once the mixture is smooth, add 36 g flour and a fingertip of salt and mix well.
Grease the bottom of the mold with butter.
Dust the mold with cocoa powder.
Pour the batter into the mold; a small mold works best, and a soufflé mold works very well too.
Remove the excess batter and put the mold in the fridge.
When the batter is ready, take the mold out of the fridge.
Bake at 200°C; the 7-size mold used here was ready in about 7 minutes.
Serve the cake with a scoop of ice cream.

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Watch how it’s made in the original video