Chocolate tartelettes

Now that we are staying home and cooking more, I asked my daughter what kind of cake she would like. She was very quick to answer, a chocolate cake. Ooook, then a chocolate cake should be.
I quickly grabbed an old good book and showed her some pictures. She picked of course the best looking one.
There were on that page 2 chocolate cakes, one more firm and one with a melted core. She wanted the firm one. I started to mix ingredients and when almost done I realized that I actually looked on the wrong recipe. Ups... nooo... I made the wrong one. But, when I looked what were the differences between the 2 cake recipes I was pleasantly surprised to see that the only difference between them were only 25g of flour. And of course a shorter baking time. It was easy then to fix my mistake.

As I baked in small ceramic pans of course the baking time needed to be reduced.
After that, my biggest challenge was to keep 3 of them just as long as I needed to photograph them.
After that moment... forget about them... they were eaten very quickly :)

  • 200g black chocolate
  • 125g all purpose flour
  • 125g butter
  • 100g sugar
  • 4 eggs
  • 1 tablespoon baking powder

  1. Melt the chocolate with butter on bain marie and mix.
  2. In another bowl, beat the eggs with sugar.
  3. Add the flour and baking powder slowly while continuing to mix.
  4. Pour the melted chocolate with butter over the egg composition and mix until well combined.
  5. Pour this batter in 4 oven proof ceramic pan that you have initially buttered on the bottom. Of course you can use just one big pan but it will take longer to bake.
  6. Bake in a preheated oven at 180ÂșC for 25 minutes.
  7. Let them cool and serve them with whipping cream if you prefer.

Recipe inspired from "Les meilleures recettes Marmiton", page 181.


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