Molten Chocolate Cake
When I start to cook a meal, often, I start with the dessert…
I have a favourite chocolate cake recipe because it is easy, fast, light and successful every time. Moreover, it will marry perfectly with the Ventoux cuvée Fanny from Labadens, rich in Grenache, to finish the meal.
But also with the cured sausage of the aperitif and with herbed goat cheese during the cheese course …
- 200 g of dark chocolate (70%)
- 150 ml of water
- 125 g of unsalted butter
- 100 g of flour
- 100 g of sugar
- 3 eggs
Heat the oven to 200°C.
Then melt the chocolate with the water, add the butter and melt it again.
Then you add the flour, sugar, eggs and mix well.
Depending on the occasion, put in a cake mould or in small individual muffin-sized moulds.
Bake and 10 minutes for an oozing, gooey, melted chocolate center.
OR Bake for 15 minutes for a soft but cooked center
Bon Appétit !
The Pairing – Cuvée Fanny from Labadens – is a wine that can accompany the meal, from aperitif to dessert!