Runny chocolate cake

For one spring cake tin of 18 cm diameter
Makes 8
Preparation time, approximately 15 minutes + 15 minutes to bake

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1 Break up the chocolate. Together with the butter, melt the chocolate in the hot bain marie. Line the base of the spring cake tin with grease-proof paper, put the ring in place. Grease the tin with butter and dust with flour. Preheat the oven to 220 °C (heat at top and bottom, no circulating air).

2 Use the food processor or hand-held mixer to beat the eggs, the egg yolks and the sugar for at least 10 minutes until the mixture becomes a light, thick crème. Sieve the corn flour into the mixture. Fold into the liquid chocolate and butter mixture. Pour the mixture into the prepared cake tin. Bake in the bottom half of the oven for 10–15 minutes. Serve warm.

HINT. The inside of the chocolate cake will be more or less runny depending on whether you bake it for just a few minutes longer or less. The age and heating capacity of the oven also play a role.We therefore recommend that you experiment rather than follow timings to the letter.


125 g extra dark chocolate (65 %)
125 g butter
Butter and flour for the mould
3 eggs
2 egg yolks
35 g sugar
15 g corn flour

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