Mini chocolate cakes

How to make mini chocolate cakes

Small chocolate cake with liquid center. With warm cherry cream a treat for all chocolate fans served.

150 g dark chocolate , 80 g butter + a little more for the form , A strong pinch of salt , 4 eggs (size M) , 75 g sugar , 1 packet of vanilla sugar , 4 tablespoons flour , 150 g sour cherries (from a jar) , 200 g cream , 2 packets of vanilla sugar , 1 pinch of finely grated organic lemon or orange peel , 1 tbsp crème fraîche

Step 1

For breaking the cake in chocolate pieces, butter roll. Both enter into a small saucepan and melt gently over low heat. Stir in salt.

Step 2

Preheat the oven to 220 degrees (also turn on now: 200 degrees convection). A muffin tin with 6 trays greased well with butter.

Step 3

Beat the eggs with sugar and vanilla sugar until well fluffy. The chocolate butter embezzled by and by, finally the flour and briefly, but thoroughly fold. Divide the dough into the wells of the dish and place in the oven (middle). Chocolate cake for about 12 minutes. Let stand briefly.

Step 4

Meanwhile, let the cherry cream Drain the cherries in a sieve and finely chop. Vanilla cream with the sugar until stiff. Cherries with the lemon or orange zest and crème fraîche fold.

Step 5

Chocolate cake with the pinch from the edge of the form solve lift out and place on plate. Garnish with the cherry cream and serve warm.