Ingredients
Dough:
- 1 egg
- 2 egg yolks
- 50 g sugar
- 2 ts AMC Red Velvet
- 60 g dark chocolate
- 35 g butter
- 50 g flour
Other:
- butter for greasing
- sugar for sprinkling
Preparation
1. Grease heat-resistant ramekins (approx. 120 ml each) with butter and sprinkle with sugar.
2. Beat egg, egg yolks, sugar and AMC Red Velvet until fluffy and until the sugar has dissolved.
3. Put the chocolate and butter in a bowl, melt using the double-boiler method and make sure that it does not get too hot. Stir the chocolate into the egg mixture, sift the flour and carefully fold into the mixture.
4. Distribute the dough in the prepared ramekins, cover with plastic wrap and freeze over night. Freezing the dough allows the cake’s core to remain soft even after baking.
5. Remove the ramekins from the freezer and remove the plastic wrap. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2, place the Softiera insert with the ramekins in the hot pot, cover with the lid and first bake for approx. 15 minutes.
6. Put the pot in the inverted lid, place the Navigenio overhead, switch to low level, bake for approx. 7 minutes.
7. Switch off the Navigenio and bake the mini chocolate cakes until done approx. 5 minutes using the residual heat.
8. Remove the ramekins from pot and briefly let cool. Use a knife to loosen from the edge of the ramekins and turn out onto a plate.
Tip
- A scoop of vanilla ice cream or some whipped cream tastes best with the cakes.
This recipe has been tested and approved by AMC.
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