Chocolate Cake Cups with Melon

Total time: 5hr 05m
Preparation Time: 30m

For 4 servings

Nutritional Information

Contains 266 Kcal, 5g Protein, 25g Carbohydrates, 16g Fat


  • Moelleux au chocolat
  • 2 fresh egg yolks
  • 75 g dark chocolate, crumbled
  • 30 g butter
  • 2 fresh egg whites
  • 1 pinch salt
  • icing sugar to dust
  • 2 tbsp. sugar
  • Melon
  • 2 tbsp. basil, finely chopped
  • 1 Charentais melon (approx. 600 g), cut into small balls
  • Utensils
  • Für 4 Soufflé-Förmchen von je ca. 11⁄2 dl, gefettet

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  • Moelleux au chocolat

    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 moulds, level off, individually cover with foil and freeze for approx. 4 hours. Remove the moulds 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 moulds. Cook the chocolate cakes for approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove, dust with icing sugar.
  • Melon

    Mix the melon balls with the basil.

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