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Mini Cocotte Individual Cocotte chocolate cakes

portions

4-6

preparation

20 min.

baking time

8 min.
  • Cut the chocolate and butter into small pieces and melt in a bain-marie.
  • Soften the 50 g butter for the dishes.
  • Mix the flour, potato starch and cocoa in a dish.
  • Add the sugar to the melted chocolate and thoroughly whisk all the eggs.
  • Then mix in the flour-cocoa mixture until it forms a smooth dough.
  • Use a small paintbrush to generously grease the Cocottes with butter.
  • Fill the Cocottes with the chocolate dough and place in the refrigerator for at least 30 minutes.
    (It is even better to prepare the dough the day before).
  • Pre-heat the oven to 200°C.
  • Bake the small cakes in the oven for 7-8 minutes.
  • Consume immediately!
  • A fruit sorbet with seasonal fruits (peach, pear, fig, apricots) can be served with the dessert.

3 eggs

125 g butter + 50 g for the Cocotte

125 g sugar crystals

200 g dark chocolate

60 g flour

20 g potato starch

Cocoa powder