Image générée par IA
Individual French-style chocolate cakes with a softly set exterior and a warm, flowing dark-chocolate center. A brief rest after baking makes them easy to turn out while preserving their signature molten texture.
Image générée par IA
Image générée par IA
A hot oven sets the outer ring quickly while the butter-rich chocolate batter remains fluid in the center. A small amount of flour provides enough structure to unmold the cakes without turning them into ordinary chocolate sponge.
Cover unbaked filled ramekins and refrigerate for up to 24 hours. Baked cakes are best served immediately; refrigerate leftovers in an airtight container for up to 2 days.
Reheat a chilled baked cake in a 160°C oven for 6–8 minutes, just until warmed through. The center may be less molten after reheating.
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