Description
A delightful dessert combining rich dark chocolate with a creamy, alcohol-free egg liqueur center, perfect for special occasions.
Ingredients
Scale
- 2 tbsp butter, softened (for greasing the molds)
- 4 tbsp sugar (for dusting the molds)
- 150 g dark chocolate
- 100 g butter, softened
- 100 g powdered sugar
- 3 organic eggs (size M)
- 50 g flour
- 6 egg liqueur chocolate Easter eggs
- 3 tbsp cranberry jam
- 3 tbsp water
- 2 tbsp powdered sugar (for dusting)
- 6 scoops vanilla ice cream
Instructions
- Prepare the molds: Grease six ovenproof molds with softened butter and dust them evenly with sugar.
- Melt the chocolate: Break the dark chocolate into pieces and melt it over a water bath. Let it cool slightly.
- Mix butter and powdered sugar: Whip the softened butter with powdered sugar until light and fluffy.
- Add eggs: Incorporate the eggs one at a time, mixing thoroughly for about 30 seconds after each addition.
- Stir in the chocolate: Gradually mix the melted chocolate into the egg-butter mixture until well combined.
- Sift in the flour: Add the flour and stir until a smooth batter forms.
- Divide the batter evenly among the prepared molds, pressing an egg liqueur chocolate Easter egg into the center of each portion.
- Bake the molds in a preheated oven at 180 °C (350 °F) for 18-20 minutes until the cakes have risen slightly and are set.
- Prepare the sauce: Heat the cranberry jam with water until smooth.
- Serve: Let the cakes rest for 5 minutes after baking, carefully invert them onto plates, drizzle with cranberry sauce, dust with powdered sugar, and serve with a scoop of vanilla ice cream.
Notes
You can prepare the mixtures the day before and bake them when guests arrive.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg