Mini chocolate cakes with a praline centre

Mini chocolate cakes with a praline centre

Total: 1 hr 5 Min. | Active: 30 Min.
Nutritional value / people: 638 kcal
, Fat: 48 g
, Carbohydrate: 44 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cake mixture

130 g dark chocolate, finely chopped
130 g butter, soft
30 g sugar
2 fresh eggs
2 fresh egg yolks
20 g Maizena cornflour
4 chocolate cubes (e.g. Fine Food Pavés à l'Orange)


1 mango, halved, thinly sliced
1 organic lemon, a little grated zest and ½ tbsp of juice
1 red chilli, deseeded, cut into thin rings
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4 ramekins (each approx. 150 ml), greased and sugared

How it's done

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Cake mixture

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth. In a bowl, whisk together the butter, sugar and eggs, continue to whisk until the mixture becomes lighter in colour. Stir the chocolate into the mixture. Sieve in the cornflour, mix. Transfer the cake mixture to the prepared ramekins, chill for approx. 15 mins. Press a praline into each cake until it is no longer visible.

To bake

Approx. 20 mins. in the centre of an oven preheated to 210°C. Remove from the oven, allow to cool slightly, remove from the ramekins and serve immediately.


Mix the mango, lemon zest, lemon juice and chilli, serve with the cakes.

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