cakepia recipe japanese      
Moist Chocolate Cakes  
World Traditional Recipe ベルギー

Belgian style chocolate cakes. Use strong coffee for the syrup, and choose small cups or molds for this recipe.
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●Preparation Tip
●Chocolate Batter

Photo #1

Photo #2

Photo #3

Photo #4

Photo #5
Finely chop chocolate and melt by double boiling.

In a bowl, cream together butter and sugar. (Photo #1)

Stir in beaten egg, a little at a time. (Photo #2)

Stir in the melted chocolate. (Photo #3)

Fold in the sifted dry ingredients and blend until smooth. (Photo #4)

Transfer the batter into small cups or molds. Bake in a preheated oven at 180 °C (365 °F) for about 15 minutes until brown. (Photo #5)


Photo #1
Dissolve instant coffee in hot water. Mix in sugar syrup and rum to make coffee syrup.

Brush the cakes with the coffee syrup while they are still hot, and allow them to cool. (Photo #1)

Servings per Recipe Calories per Serving Ready In
5 aluminum cups  386kcal 60 minutes
Chocolate Batter
butter 30g 
sugar 30g 
whole eggs 60g 
chocolate 40g 
cake flour 40g 
cocoa powder 10g 
- Allow butter to soften at room temperature.
- Sift together flour and cocoa powder.

sugar syrup 20g 
instant coffee powder 3g 
rum 2g 
confectioners’ sugar  
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