French · Dessert
Chocolate Custard Cake
A French-style baked chocolate custard cake with a delicate souffle-like top and a molten, pudding-soft centre, made with real dark chocolate and a light meringue-lifted batter baked gently in a water bath.
$1
20 minsPrep
24 minsCook
49 minsTotal
MediumLevel
Nutrition per serving
344Calories
7.9gProtein
21.6gFat
30.3gCarbs
20.9gSugar
3gFiber
120mgSodium
215mgChol
11.9gSat Fat
256mgPotassium
75mgCalcium
3.4mgIron
0.5mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
French Hot Chocolate (Drinking Chocolate)
local
Banyuls
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 160°C (320°F) and butter two 180ml ramekins, then place them in a deep roasting tray.
2
Melt the chopped dark chocolate and butter together in a double boiler over barely simmering water, stirring until smooth, then set aside to cool slightly.
3
Whisk the egg yolk and extra egg yolk with half the sugar until pale, then stir in the warmed milk, vanilla extract and melted chocolate mixture.
4
Sift the flour over the batter and fold through gently until just combined with no visible streaks.
5
In a clean bowl, whisk the egg white with a hand mixer until soft peaks form, then whisk in the remaining sugar to make a glossy meringue.
6
Fold the meringue into the chocolate batter in two additions, keeping as much air in the mixture as possible.
7
Divide the batter evenly between the two ramekins and set them in the roasting tray.
8
Pour hot water into the tray to come halfway up the sides of the ramekins and bake for 22-25 minutes until the edges are set but the centre still wobbles slightly.
9
Remove the ramekins from the water bath and let the cakes rest for 5 minutes before dusting with cocoa powder and serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Chocolate Dark 70, chopped
- 20g20g Butter, melted
- 50g50g Egg, separated
- 18g18g Egg Yolk, beaten
- 30g30g Sugar White
- 10g10g All Purpose Flour, sifted
- 55g55g Whole Milk, warmed
- 3g3g Vanilla Extract
- 5g5g Cocoa Powder, dusting, 1
