The best at last
Are you planning your next dinner party? This month we have a dessert tip for you that will make the hearts of all chocolate fans beat faster: chocolate cakes with a liquid core. This recipe can be easily prepared and finished just before serving.
Round off the dessert with a glass of sweet wine, best served in our Vinum Dessert Wine glass. Designed in 1997, this glass offers intensity on the nose and a harmonious, balanced palate.
- 100g butter
- 80g sugar
- 2 egg yolks
- 2 eggs
- 80g flour
- 90g dark couverture chocolate
Whip soft butter and sugar in a bowl until creamy. Gently stir in egg yolk, eggs and sifted flour. Melt the couverture chocolate and add to the mixture.
Pour the mixture into buttered baking dishes until they are half full. Place in the freezer and let them freeze completely.
Before serving, bake the frozen baking forms in a preheated oven at 180°C top/bottom heat for 15 - 16 minutes.