Featured Posts
Recent Articles

Semi-liquid Chocolate Cake (flourless)

Yield: 6 servings.


6 oz (170 g) bitter chocolate (70-85% cocoa)
3 tablespoons butter
1 cup (220 g) sugar
2 eggs (safe to eat uncooked)
3 tablespoons corn starch
Semi-liquid chocolate cake


1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease one 7 in (17.5 cm) cake tin.
2. Break the chocolate into small pieces and melt it with butter over hot water.
3. Beat the eggs with sugar for 5 minutes, add corn starch and mix well.
4. Fold in the melted butter and chocolate mixture and transfer to the cake tin.
5. Bake at 350 deg F for about 10 minutes; check with a toothpick that about ¼ in (6 mm) of the surface is cooked.
6. Let the cake cool for 5 minutes and serve with ice cream.


1. If you like a more sweet flavor, use 3 oz of semisweet and 3 oz of bitter chocolate.

Share and Enjoy:

0 comments for this post

Leave a reply

We will keep You Updated...
Sign up to receive all
interesting site updates!
Subscribe via RSS Feed subscribe to feeds
Popular Posts
Recent Stories
Connect with Facebook
Search Site
Blog Archives
Recent Comments
Tag Cloud