Molten chocolate cake

dessert 80 g T45 flour | 7 g baking powder | 200 g caster sugar | 3 large whole eggs | 200 g butter | 330 g dark chocolate pieces | 200 g whole hazelnuts from Piémont <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">Mix the sugar and eggs with a whisk until the mixture turns white.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">Melt the butter with 130 g of chocolate, then add it to the egg and sugar mixture.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">Use a spatula to add the flour and yeast mixture.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">Add the hazelnuts and the remaining chocolate.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">Pour the mix into the previously buttered individual moulds.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">6</span></div> <div class="step-content"> <span class="content">Bake in the oven at 160ºC for 35 minutes</span> </div> </li> </ul> French PT20M at 170° PT30M
Difficulty Medium
Preparation 30 minutes
Cooking 20 minutes at 170°

Ingredients

Preparation

12 people
80 g T45 flour | 7 g baking powder | 200 g caster sugar | 3 large whole eggs | 200 g butter | 330 g dark chocolate pieces | 200 g whole hazelnuts from Piémont
    • 1
      Mix the sugar and eggs with a whisk until the mixture turns white.
    • 2
      Melt the butter with 130 g of chocolate, then add it to the egg and sugar mixture.
    • 3
      Use a spatula to add the flour and yeast mixture.
    • 4
      Add the hazelnuts and the remaining chocolate.
    • 5
      Pour the mix into the previously buttered individual moulds.
    • 6
      Bake in the oven at 160ºC for 35 minutes

    Products :

    Organic baking mix

    Chambelland
    €7.60
    1 kg (7,60 € / kg)

    Noir Caraïbe, dark cooking chocolate 66 %

    Valrhona
    €34.05
    1 kg (34,05 € / kg)

    Type 55 white wheat flour

    Markal
    €3.35
    1 kg (3,35 € / kg)

    Noir Guanaja, dark cooking chocolate 70 %

    Valrhona
    €34.05
    1 kg (34,05 € / kg)

    Organic Nocciole Piemonte IGP hazelnuts, raw shelled

    Altalanga
    €11.90
    250 g (47,60 € / kg)

    Discover recipes :

    Recette proposée par La Grande Épicerie de Paris
    Recette proposée par La Grande Épicerie de Paris
    Recette proposée par La Grande Épicerie de Paris
    Recette proposée par La Grande Épicerie de Paris