Basically you don't bake the cupcake all the way through so that the inside remains liquid, smooth, hot & sexy chocolate.
Food can be sexy and this is proof! Mmmmmmmmm....
I made this with Chef Cathinka in Hamburg two weeks ago and she got the recipe from Nestle's new app that you can get on your phone, or simply go to their site: http://www.latableadessert.fr/
Obviously it's a site based on Nestle chocolate and has marketing intentions only, but heck, if that means we get easy going, real deal, sexy french chocolate desserts in our homes: je dirais que c'est tres tres tres bien! <3
Ingredients:
- 100 gr pure chocolate
- another 8 cubes of pure chocolate
- 3 eggs
- 80gr powdered sugar
- 50 gr of butter
- 1,5 tablespoon of flour
How to make it:
Preheat your oven at 260 degrees Celcius.
Melt the chocolate au bain marie and add the butter once it's melting.
In a bowl you mix the eggs with the powdered sugar, after which you slowly add the flour.
When the mixture is homogenous, you add the chocolate and stir well.
Butter and flour your cups in order to avoid sticking and fill them up for 1/3, place one chocolate cube in each cup and finish it by covering up the cups with the remaining mixture.
Place the cups circa 10 minutes in the oven.
Outcome: Eat them when they are still hot and you will truely be in heaven for at least a couple of minutes!
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| Coeurs Fondant Tout Chocolat |
Bon Appetit
Chef Steph & Cathinka
I guess it will always be a mystery for me: how in the world people bake things and keep the inside liquid... something beyond my understanding =)
ReplyDeleteHaha..... it was for me too until a french friend of Chef Cathinka revealed the secret to me! The cube of chocolate in the middle is the trick! Because it is pure chocolate and it doesn't contain any flour or eggs, it is impossible to actually cook and get 'cakey'! Voila now you know...:)
ReplyDeleteIt does sound easy...yet, something tells me I would still manage to mess it up =) It's just a little talent of mine I've got! =)
ReplyDelete