Transform your chocolate cake into a completely irresistible experience. We have found the melting version at will. You will enjoy.
The variations of the chocolate cake are endless. This is the recipe that we have the most versions in our culinary repertoire. And we are sure that the one imagined by the host of the show Small dishes in balanceLaurent Mariotte, also goes join your collection of essential desserts.
With sound melting heart and its air texturethis cake promises to seduce all chocolate enthusiasts whatever their age. The latter has honored a chocolate delicacy which he titled Chocolate Cru-Cuit. This creation was developed by the famous culinary author Perla Servan-Schreiber. Its particularity? Its texture difference.
The heart of this chocolate cake remains (almost) raw at the end of cooking. While its edges are slightly cooked and firm. A resolutely delicious contrast! And to get this same result, you just have to follow the steps revealed by Laurent Mariotte.
Ingredients for 4 people
- 5 eggs
- 100 g of butter + 20 g for the mold
- 200 g of 70% dark chocolate
- 60 g powdered sugar
- 50 g flour
The procedure to follow to succeed in this succulent chocolate cru-cooked recipe signed Laurent Mariotte
Start by preheating the oven to 150 ° C.
Then separate the whites from the egg yolks.
Carefully butter the mold to prevent the cake from adherent.
In a small saucepan, gently melt the butter with the chocolate cut into pieces, stirring constantly with a spatula to obtain a homogeneous mixture.
Remove the pan from the heat, then add the sugar and the egg yolks one by one.
Add the sifted flour and mix until the preparation is smooth and well linked.
In a separate bowl, beat the whites until stiff with a whisk until they form stable peaks.
Gently incorporate them into the chocolate preparation, by performing bottoms to the top so as not to break them. Then pour the dough into the buttered mold and equalize the surface with a spatula.
Bake for 20 minutes. The center of the cake must remain very tender, almost raw. Serve directly in the mold as soon as the oven is released.
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After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
