Chocolate Cake Pots with Melons

5hr 05m
Preparation/cooking time: ca. 30m + Freeze: ca. 240m + Poach in a bain-marie: ca. 35m

For 4 servings

Nutritional Information

Contains 248 Kcal


  • 75 g dark chocolate, crumbled
  • 2 fresh egg yolks
  • 30 g butter
  • 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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  • 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.
  • Mix the melon balls with the basil.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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