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Salted Butter Dark Chocolate Cakes

Prep10 min
Cook15 min
Total25 min
Yield4 portions
LevelBeginner
 
 
About This Recipe

This medium dark, rich chocolate cupcakes are ideal for a brunch or for a snack. Typically, pastry recipes call for unsalted butter. This recipe is different; you want to use salted butter. When eating the cakes, the first taste will be chocolate then a slightly salty taste will come up that will delight your palate.

Scale This Recipe

Servings

Ingredients

Units
  • 6 eggs
  • 250 grams dark chocolate, — 65% cocoa content minimum
  • 200 grams sugar
  • 100 grams salted butter
  • 50 grams
  • 1 teaspoon butter, — to butter the molds

Instructions

  1. 1
    Preheat oven to 400ºF. Melt the teaspoon of butter and individual’s ramekins or cannelés cakes molds.
  2. 2
    In two large bowls, separate the yolks from the whites.
  3. 3
    Melt the chocolate in a with the butter. Stir occasionally, to incorporate the butter until all the chocolate is melted. When the chocolate is melted, remove from the heat and whisk in the sugar and the egg yolks. Mix well.
  4. 4
    Whisk the eggs whites until , and fold into the chocolate mixture. Sift the flour and mix well to incorporate it, into the mixture. Fill the prepared molds with the chocolate batter and bake for 15 to 20 minutes depending on how moist you want to have them.
  5. 5
    When cooked, unmold the small cakes, and place on a cooling rack to cool. Serve at room temperature.
Techniques in this recipe
Baking Whisking
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Melt chocolate gently and never let any water touch it — even a drop can cause it to seize. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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