Recipe and video credit: @rosamariasmum on Instagram
Made using the Chasseur Antique Cream Mini Cocottes.
Ingredients 8
85 g dark chocolate
60 g unsalted butter
1 egg, + 1 egg yolk
35 g white sugar
Drop vanilla extract
Pinch salt
45 g white flour
vanilla ice cream, to serve, optional
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Method 7
Preheat oven to 180’C.
In a bowl, melt and . I used a water bath method but you can or microwave in 20-30s increments.
In another bowl mix , , , and . For smoother cake, sift the flour.
Fold in step 2 & 3.
Transfer into your mini cocotte. You can rub on the surface if serving on a plate or no need to grease if you’re eating straight from the cocotte.
Bake for 16-20 minutes. Keep it shorter if you want the center to be gooey!!
Add ice cream on top and enjoy.
Chasseur Australia's tips
I used a water bath method but you can or microwave in 20-30s increments.
For smoother cake, sift the flour.
You can rub butter on the surface if serving on a plate or no need to grease if you’re eating straight from the cocotte.
Keep it shorter if you want the center to be gooey!!
