Chocolate cake pots with melons

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

For 4 portions

Nutritional Information

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


  • Cake pots
  • 2 fresh egg yolks
  • 75 g dark chocolate, crumbled
  • 30 g butter
  • 2 fresh egg white
  • 1 pinch salt
  • icing sugar to dust
  • 2 tbsp sugar
  • Melons
  • 2 tbsp basil, finely chopped
  • 1 charentais melons (approx. 600 g), cut into small balls
  • Utensils
  • For 4 soufflé ramekins, approx. 150 ml each, greased

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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.
  • Melons

    Mix the melon balls with the basil.

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