Standard Supplier 22nd August 2014


Small individual chocolate cakes....Oooooooozing with Callebaut liquid chocolate when you take a bite.


  • 1 1/4 cups Callebaut Dark Chocolate
  • 6tbsp Unsalted butter at room temperature
  • 1 cup Confectioner's sugar
  • 1 cup All-Purpose Flour
  • 6 Egg Yolks
  • 6 Whole Eggs
  • Powdered sugar for finish


Preheat the oven to 400 F. Heavily butter the individual ramekins.
In a heatproof mixing bowl, microwave the butter and chocolate on
HIGH for 1 minute.
Stir every 30 seconds. In a separate mixing bowl, whisk the whole
eggs, the egg yolks and sugar together, until fully incorporated.
Slowly add the flour and whisk until fully incorporated.
Ladle the mixture into the ramekins, filling them 3/4 full.
Bake immediately or chill until ready to use.
If the mixture is at room temperature, bake ramekins for 7-8 minutes.
If the mixture is chilled, bake ramekins for 9-10 minutes.
Let the ramekins cool for 1-2 minutes and then run a small knife
around the edge before inverting onto a dessert plate.
Finish with a garnish of sugar powder before serving.

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