Name: Chocolate Cakes with Eggnog Core
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 100 g white chocolate; 4 tbsp Butter for the molds; 75 g soft butter; 2 piece Eggs; 75 g powdered sugar; 40 g Wheat flour Type 405; 4 piece Chocolate eggnog eggs; 125 g Raspberries; 4 tbsp Eggnog

Description

These little chocolate cakes with liquid eggnog core are a real eye-catcher on every Easter table or at Sunday brunch! The combination of delicate white chocolate and creamy eggnog is simply irresistible. I especially like baking them because they are so easy to prepare and still offer something special. The fresh raspberries provide a fruity note that harmonizes perfectly with the sweetness of the chocolate. A small mishap that is guaranteed to succeed and tastes good to everyone!

Ingredients (9 ingredients)

100 g white chocolate

4 tbsp Butter for the molds

75 g soft butter

2 piece Eggs

75 g powdered sugar

40 g Wheat flour Type 405

4 piece Chocolate eggnog eggs

125 g Raspberries

4 tbsp Eggnog

Preparation (7 steps)

Melt chocolate

Thermomix® Setting

3 min/122°F/Speed 2 50

Break 100 g white chocolate into pieces and place in the mixing bowl. Melt for 3 min./50°C/speed 2.

180

Prepare molds

Grease four molds (à 150 ml capacity) with butter and sprinkle with 1 tbsp of sugar each. Let excess sugar trickle out.

Prepare dough

Thermomix® Setting

20 sec/Speed 4

Put 75 g soft butter, 2 eggs, 75 g powdered sugar and 40 g wheat flour type 405 in the mixing bowl and stir for 20 sec./speed 4.

Mix in melted chocolate

Thermomix® Setting

10 sec/Speed 3

Add the melted chocolate from the mixing bowl and stir in for 10 sec./speed 3.

Fill molds

Put half of the dough into the prepared molds. Place a chocolate eggnog egg on top and cover with the remaining dough.

Bake cakes

Place the molds in the preheated oven (electric stove: 180°C/convection: not recommended) and bake for approx. 15 minutes.

Garnish cakes

Remove the cakes from the oven, let them cool briefly and turn them out onto plates. Garnish with 125 g raspberries and 1 tbsp eggnog each.

Finished cooking? Great! 🎉

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About this recipe

These small chocolate cakes with eggnog cores have become an integral part of our family's Easter brunch. It all started with a spontaneous idea when I had some chocolate eggnog eggs left over from the previous year and wanted to conjure up something special with them. The combination of the sweetness of the white chocolate, the creamy eggnog and the slight acidity of the raspberries immediately convinced us. The white chocolate forms the base for the dough and provides a pleasant sweetness and a delicate texture. Make sure to use high-quality white chocolate, as the taste makes a big difference. The butter contributes to the juiciness of the cakes and ensures that they do not become too dry. The eggs bind the ingredients and give the dough structure. Powdered sugar is ideal because it spreads quickly and evenly in the dough. The wheat flour type 405 provides the necessary stability without making the cakes too firm. The chocolate eggnog eggs are the heart of the recipe and provide the liquid core. The raspberries bring a fruity note to the game, which harmonizes perfectly with the sweetness of the chocolate. The additional eggnog serves as a topping and enhances the taste. When preparing in the Thermomix®, it is important not to melt the chocolate too hot, otherwise it will curdle. The specified temperature of 50°C is ideal. Make sure to grease the molds thoroughly with butter and sprinkle with sugar so that the cakes can be easily removed later. When stirring the dough, it is important not to mix for too long, otherwise it may become tough. The baking time may vary depending on the oven. Check the cakes after 13 minutes and extend the baking time by a few minutes if necessary. The cakes should be firm on the outside and still slightly liquid on the inside. For a vegetarian version, you can simply make sure that the chocolate and eggnog used do not contain any animal products. A vegan version is a little more difficult because eggs and butter have to be replaced. Here you can use vegan butter alternatives and egg substitutes. Instead of raspberries, you can also use other fruits such as strawberries, blueberries or blackberries. For a Christmas touch, you can add some cinnamon or gingerbread spice to the dough. It is best to serve the cakes warm, directly after baking. A scoop of vanilla ice cream or a dollop of whipped cream goes well with this. A glass of cold milk or a cup of coffee round off the taste experience. The cakes taste best fresh. But you can also prepare the dough and keep it in the refrigerator. The cakes should then take on some room temperature before baking. Baked cakes can be stored in the refrigerator, but do not taste as good warmed up.