Chocolate cake pots with melons

Chocolate cake pots with melons

Total: 5 hr 5 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / portion: 266 kcal
, Fat: 16 g
, Carbohydrate: 25 g
, Protein: 5 g


4 portions


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 pots

75 g dark chocolate, crumbled
30 g butter
2 fresh egg yolks
2 fresh egg whites
1 pinch salt
2 tbsp sugar
icing sugar, to dust


1 charentais melon (approx. 600 g), cut into small balls
2 tbsp basil, finely chopped
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For 4 soufflé ramekins, approx. 150 ml each, greased

How it's done

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Cake pots

Melt the chocolate and butter in a thin-sided bowl over the just-boiling bain-marie, allow to cool a little. Stir in the egg yolks. Beat the egg whites with the salt until stiff. Add the sugar, continue beating until the egg whites turn glossy, carefully fold into the chocolate mixture, divide into the prepared ramekins, level off, individually cover with foil and freeze for approx. 4 hours. Remove the ramekins and place on a cloth in an oven-proof dish.

Cook in a bain-marie: pour in boiling water to 2/3 the height of the ramekins. Cook the chocolate cakes for approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove, dust with icing sugar.


Mix the melon balls with the basil.


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