Salted Butter Dark Chocolate Cakes
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.
Servings: 4
Calories: 823kcal
Ingredients
- 6 eggs
- 250 grams dark chocolate, 65% cocoa content minimum
- 200 grams sugar
- 100 grams salted butter
- 50 grams flour
- 1 teaspoon butter, to butter the molds
Instructions
- Preheat oven to 400ºF. Melt the teaspoon of butter and grease individual’s ramekins or cannelés cakes molds.
- In two large bowls, separate the yolks from the whites.
- Melt the chocolate in a bain-marie 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.
- Whisk the eggs whites until soft peaks, 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.
- When cooked, unmold the small cakes, and place on a cooling rack to cool. Serve at room temperature.
Video
Cooking Tips for Salted Butter Dark Chocolate Cakes
- Quality Chocolate Matters
Use high-quality dark chocolate with at least 65% cocoa content. The better the chocolate, the richer and more complex the flavor of your cakes will be. - Perfecting the Butter
Ensure your salted butter is at room temperature for easier incorporation into the melted chocolate. This will create a smooth, creamy batter without lumps. - Whisking Egg Whites
When whisking the egg whites, make sure your mixing bowl is completely clean and dry. Any grease or moisture can prevent the whites from whipping up properly. Whisk until soft peaks form for a light and airy cake. - Folding Techniques
When folding the whipped egg whites into the chocolate mixture, do it gently to maintain the airiness. This step is crucial for achieving a light texture in your cakes. - Mold Preparation
Grease your ramekins or molds thoroughly with butter, and consider dusting them lightly with flour to ensure the cakes release easily after baking. - Monitoring Bake Time
Keep a close eye on the cakes while they bake. Depending on your oven and the size of your molds, the baking time can vary. For a gooey center, aim for a slightly shorter bake time. - Serving Temperature
Allow the cakes to cool in the molds for a few minutes before unmolding. Serve them warm for a molten center or at room temperature for a firmer texture. Pairing them with a scoop of vanilla ice cream can enhance the flavor.
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