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Chocolate Cake with simple syrup (Easy to Make)

Chocolate Cake with simple syrup (Easy to Make) Super easy to make, this chocolate cake stay moist even after several days.  The day before I created this recipe I had some simple syrup left from the baklava I made, so I decided instead of using it in making another sweet with phyllo pastry, to make a cake.  I urge you to try it and leave a comment on the post below. Simple Syrup Ingredients 3 glasses of water 3 glasses of granulated sugar 1 tbsp fresh lemon juice 1 sachet of vanilla sugar (or 1 tbsp of vanilla extract) Cake Ingredients   900ml simple syrup (hot) 1 cup fresh hot black coffee (1 cup water, 1 tbsp granulated coffee) 400gr dark chocolate couverture buttons,  (at least 60% cocoa) 250gr salted butter, cut into small cubes 5 large eggs, lightly bitten 520gr plain flour sifted with the following ingredients 2 tbsp unsweetened cocoa powder 2 tsp baking powder 1 sachet of vanilla sugar (or 1 tbsp of vanilla extract) Simple Syrup Preparation Method 1. In a large saucepan add the

Lava Cake with Vanilla Ice Cream

Lava Cake with Vanilla Ice Cream

250gr salted butter
200gr semi sweet chocolate 
2 large eggs
2 egg yolks
1/4 cup of brown sugar
Pinch of cayenne pepper
3 tablespoons all-purpose flour

 Preparation Method
1. Preheat the oven to 230ºC.
2. Butter and lightly flour with unsweet cocoa 6 ramekins.
3. Tap out the excess cocoa and set the ramekins on a baking sheet.
4. In a double boiler, over simmering water (or in the microwave), melt butter with chocolate and set aside.
5. In a bowl, beat the eggs, the egg yolks, and brown sugar until thickened and pale (like a cream texture).
6. Gently, with a wooden spoon, whisk in the chocolate mixture.
7. Finally, gently mix in the flour.
8. Pour the batter into the prepared ramekins and bake for 12-13 minutes (or until the sides of the cakes are firm but the centers are still soft).
9. Let the cakes cool in the ramekins for a couple of minutes.
10. Cover each with an inverted dessert plate and turn each one over.
11. Let stand for 15 seconds and then unmold.
12. Serve hot with vanilla ice cream and melted chocolate.


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