Juicy, chocolaty & perfectly portioned
Small chocolate tarts are always a good idea. They are quick to prepare, wonderfully chocolaty and a real eye-catcher – especially when served directly in mini cocottes.
Whether as a dessert, with coffee, or for a cake buffet: these small chocolate cakes delight young and old.
Ingredients (for approx. 4 Mini Cocottes)
-
2 eggs
-
2 egg yolks
-
60 g sugar
-
2 tbsp hot coffee or espresso
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150 g dark chocolate
-
100 g butter
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2 tbsp flour
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1 tsp vanilla sugar or a little vanilla extract
-
1 pinch of salt
-
Butter for greasing
Optional:
Icing sugar, berries or vanilla ice cream for serving
Preparation
1️. Prepare the molds
Grease mini cocottes thoroughly with butter.
Preheat oven to 175 °C top/bottom heat.
2️. Make the egg mixture
Whisk eggs, egg yolks, sugar, vanilla, and salt in a bowl until frothy.
Slowly stir in hot coffee or espresso.
3️. Melt the chocolate
Slowly melt the chocolate and butter together over a water bath or on low heat.
Stir until smooth and let cool slightly.
4️. Finish the batter
Carefully stir the melted chocolate-butter mixture into the egg mixture.
Fold in the flour until a smooth batter is formed.
5️. Bake
Divide the batter evenly among the mini cocottes.
Bake in the preheated oven for 12–15 minutes.
👉 Tip:
Bake for a shorter time for a slightly gooey center.
Serving
Let cool briefly and serve as desired with
- icing sugar
- fresh berries
- vanilla ice cream
- or whipped cream
serve.
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