Name: Warm Chocolate Small Cake
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 150 g Bittersweet chocolate; 150 g Butter; 2 piece Eggs; 50 g Sugar; 50 g Flour

Description

This warm chocolate small cake from the Thermomix® is a quick dessert with bittersweet chocolate, butter, eggs, sugar and flour. The preparation takes about 30 minutes and yields [number] servings. Ideal for chocolate lovers and as a festive conclusion to a menu. Perfect when you need something quick and still want to serve something special. A delicious cake for any occasion.

Ingredients (5 ingredients)

150 g Bittersweet chocolate

150 g Butter

2 piece Eggs

50 g Sugar

50 g Flour

Preparation (8 steps)

Preheat oven

Preheat the oven to 200°C top/bottom heat.

Melt chocolate and butter

Thermomix® Setting

3 min/122°F/Speed 2 122°F

Put 150 g of bittersweet chocolate in pieces and 150 g of butter in the mixing bowl and melt for 3 min./50°C/speed 2.

3 min

Stir chocolate mixture

Thermomix® Setting

20 sec/Speed 3

Stir the melted chocolate and butter for 20 sec./speed 3.

20 sec

Add eggs and sugar

Thermomix® Setting

30 sec/Speed 4

Add 2 eggs and 50 g of sugar to the mixing bowl and stir for 30 sec./speed 4.

30 sec

Add flour

Thermomix® Setting

20 sec/Speed 3

Add 50 g of flour and stir for 20 sec./speed 3.

20 sec

Fill dough into molds

Pour the dough into greased and floured molds.

Bake small cakes

Bake the small cakes in the preheated oven for about 10-12 minutes. They should still be liquid inside.

Serve

Let the small cakes cool slightly and serve warm.

Finished cooking? Great! 🎉

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About this recipe

This warm chocolate small cake is more than just a dessert to me; it's a little time travel back to my childhood. My grandmother, a gifted baker, often baked similar small cakes, but without a Thermomix®. Her recipe was a little more elaborate, but the scent of melted chocolate and warm butter that spread throughout the house is still in my memory today. This recipe is my homage to her baking skills, simplified by the modern technology of the Thermomix®, without losing the original taste. The quality of the ingredients is crucial for the success of this small cake. The bittersweet chocolate should have a cocoa content of at least 70% to ensure an intense, slightly tart chocolate taste. It forms the heart of the cake and provides the deep, dark color. The butter, preferably a high-quality, unsalted variety, contributes to the smoothness and rich taste. It connects the dry ingredients and ensures a juicy consistency. The eggs are the binding agent and give the small cake structure. They should be at room temperature so that they combine better with the other ingredients. The sugar provides the sweetness and balances the bitterness of the chocolate. Here you can also experiment with brown sugar to achieve a slightly caramel-like note. The flour, preferably a smooth wheat flour, gives the small cake support without making it too dry. When preparing with the Thermomix®, it is important not to overheat the chocolate and butter. The 3 minutes at 50°C are ideal for melting them gently. Make sure the chocolate is broken into pieces so that it melts evenly. After melting, it is important to stir the mixture well so that all the ingredients combine homogeneously. When adding the eggs and sugar, make sure not to beat the mixture for too long, otherwise the cake may become too dry. The flour should only be stirred in briefly until it is just combined. Overmixing leads to a tough dough. The molds should be well greased and floured so that the small cakes can be easily removed after baking. The recipe is already suitable for a vegetarian version. To create a vegan version, you can replace the butter with vegan butter or coconut oil and the eggs with apple sauce or an egg replacement mixture. Experiment with spices! A pinch of chili or cinnamon in the dough gives the small cake a special touch. Even a hint of espresso powder enhances the chocolate taste. It is best to serve the warm chocolate small cakes directly from the oven. A dollop of vanilla ice cream or a scoop of whipped cream go perfectly with it. Fresh berries, such as raspberries or strawberries, provide a fruity note and a nice contrast to the dark chocolate. A touch of powdered sugar rounds off the whole thing visually. The small cakes taste best fresh. If there are any left over, they can be stored in the refrigerator and briefly reheated in the oven or microwave before serving. The liquid core will then no longer be quite as liquid, but the taste will remain. You can also prepare the dough and store it in the refrigerator until baking. So you always have a quick and delicious dessert ready.