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Chocolate cake pots with melons
30 m active | 5 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 266
  • Fat about 16g
  • Carbohydrates about 25g
  • Protein about 5g
This is needed
This is needed for 4 portion
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 melon (approx. 600 g), cut into small balls
Tools
  • For 4 soufflé ramekins, approx. 150 ml each, greased
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And that's how it's done
And that's how it's done
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.