Gastronomixs

Chocolate cake with liquid filling

A real favourite: a chocolate tartlet with a runny middle. The Limon Cress from Koppert Cress adds a freshness to the ganache.

Creation by Leonard Elenbaas, Pure Passie On Tour, Heijningen the Netherlands. 

Makes 850g.

Chocolate cake with liquid fillingEnlarge

Ingredients

100

g

cream

2

containers

Limon Cress, Koppert Cress

100

g

pure chocolate

3

whole

egg yolks

3

 

eggs

70

g

sugar

155

g

melted butter

155

g

pure chocolate, melted

80

g

flour

Preparation method

Serving suggestions

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