Chocolate cakes with a liquid core

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Chocolate Cake

A delicious little cake with a liquid core – by star chef Ali Güngörmüs. We have the heavenly recipe!

Delicious dessert for chocolate fans
Ali Güngörmüs is the first and only Turkish chef to ever receive a Michelin star. Since 2005 he has been running his star restaurant in Hamburg. The “Le Canard Nouveau” is famous for its great view of the Elbe, as well as its food.

I melted all sorts of chocolate and tried it at the oven temperature until the cakes tasted like they were on vacation. Because only if the cake is properly baked on the outside, but the liquid core flows out gently when it is “pierced” – then it is perfect. Sometimes I still bake this vacation memory today. It works every time: As soon as the chocolate melts on my tongue, I feel like I’m at the Indian Ocean again. “

Recipe for chocolate cakes with a liquid core

  • Ingredients for 4 servings
  • 120 g butter
  • 100 g dark couverture (70% cocoa)
  • 4 eggs
  • 160 g of sugar
  • 50 g flour
  • Icing sugar for dusting
  • 4 scoops of vanilla ice cream

Preparation of the delicious dessert

Melt the butter and couverture, roughly broken into pieces, over a hot water bath. Let the mixture cool down a little.
Beat the eggs with the sugar until frothy. Gradually stir in the butter and couverture cream. Fold in the sifted flour .
Fill the chocolate mass into 4 dessert rings (each approx. 6 cm Ø) wrapped in baking paper. Bake in a preheated oven (230 degrees) for 8-10 minutes. The core of the cake should remain liquid.
Arrange the chocolate cakes on plates and dust with powdered sugar. Put 1 scoop of vanilla ice cream on each plate. A puree made from baby bananas or a passion fruit sauce tastes good with it.
My tip: It is best to prepare the dough a day in advance and let it rest in a cool place until baking. This makes the liquid core much easier.

A delicious little cake with a liquid core – by star chef Ali Güngörmüs. We have the heavenly recipe!

Delicious dessert for chocolate fans
Ali Güngörmüs is the first and only Turkish chef to ever receive a Michelin star. Since 2005 he has been running his star restaurant in Hamburg. The “Le Canard Nouveau” is famous for its great view of the Elbe, as well as its food.

I melted all sorts of chocolate and tried it at the oven temperature until the cakes tasted like they were on vacation. Because only if the cake is properly baked on the outside, but the liquid core flows out gently when it is “pierced” – then it is perfect. Sometimes I still bake this vacation memory today. It works every time: As soon as the chocolate melts on my tongue, I feel like I’m at the Indian Ocean again. “

Recipe for chocolate cakes with a liquid core

Ingredients for 4 servings
120 g butter
100 g dark couverture (70% cocoa)
4 eggs
160 g of sugar
50 g flour
Icing sugar for dusting
4 scoops of vanilla ice cream

Preparation of the delicious dessert

Melt the butter and couverture, roughly broken into pieces, over a hot water bath. Let the mixture cool down a little.
Beat the eggs with the sugar until frothy. Gradually stir in the butter and couverture cream. Fold in the sifted flour .
Fill the chocolate mass into 4 dessert rings (each approx. 6 cm Ø) wrapped in baking paper. Bake in a preheated oven (230 degrees) for 8-10 minutes. The core of the cake should remain liquid.
Arrange the chocolate cakes on plates and dust with powdered sugar. Put 1 scoop of vanilla ice cream on each plate. A puree made from baby bananas or a passion fruit sauce tastes good with it.
My tip: It is best to prepare the dough a day in advance and let it rest in a cool place until baking. This makes the liquid core much easier.

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