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| ●Chocolate Batter |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
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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)
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| ●Finish |
Photo #1
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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)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 2 |
5 aluminum cups |
386kcal |
60 minutes |
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| butter |
30g |
| sugar |
30g |
| whole eggs |
60g |
| chocolate |
40g |
| cake flour |
40g |
| cocoa powder |
10g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour and cocoa powder.
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| sugar syrup |
20g |
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15g |
| instant coffee powder |
3g |
| rum |
2g |
| confectioners’ sugar |
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