For the chocolate cakes, melt the chocolate with the butter in a water bath. Mix the sifted flour with the almonds.
Beat the eggs with the sugar and a pinch of salt. Add the chocolate and stir in the flour mixture. Butter the ramekins and dust with cocoa powder.
Fill 2/3 of the chocolate mixture into the ramekins. Refrigerate for at least 1 hour. Use a piping bag to pipe the dulce de leche into the center of the chocolate mixture.
Bake in a preheated oven at 180 °C for about 15 minutes. Remove from the oven, allow to cool briefly, remove from the mold and serve while still warm with vanilla ice cream.
Related Recipes:
Chocolate Souffle in Glass on Whisky Sauce1. butter whisky glasses (approx. 150 ml). Bring the whipped cream to the boil, remove from the heat, chop the...
Chocolate Parfait with Mint SauceMelt the chocolate (1) with water in a baking bowl over a hot water bath. Allow the milk to boil. Beat the...
Chocolate Cake a La VerenaFor the chocolate cake, preheat the oven to 180 °C top/bottom heat. Melt the chocolate in a water bath. Add a...
Heart Chocolates with Raspberry Champagne FillingFor the hollow shapes, coarsely chop one-third of the chocolate and gently melt in a small bowl over a hot...
Pear Cake with Pear Compote and Cranberry CreamWarm the cow’s milk, add the yeast and stir until smooth. Stir into the flour, cover and let rise in a...
Maroni CookFor the maroni cook, first preheat the oven to 100 °C top/bottom heat or 80 °C hot air. Prepare the water...
Chocolate Cake with AlmondsFor the chocolate cake, separate the eggs and whisk the yolks with the sugar until well frothy. Melt the...
Toffi BearFor the Toffi Bear from the Toffifees give out the nuts and grind, melt the rest in a water bath. Cream the...
Warm Chocolate CakeFor the chocolate cake, melt the chocolate coating in a water bath. Grease two heat-resistant molds with...
Chocolate Casserole with Orange Date SauceMelt the chocolate together with the water over the hot water bath. Mix in the sugar and milk, then add the...