A chocolate cake with a liquid center, prepared in a bain-marie and baked briefly so the edges stay set while the middle remains molten. Served warm right after baking with a dusting of powdered sugar.
This famous French cake with a liquid chocolate center is prepared in a bain-marie and baked briefly so the edges stay set and the center remains molten.
It spread to Arab kitchens as a quick, luxurious dessert to serve.
In a bain-marie, melt the chocolate with the butter.
Once the butter has melted with the chocolate, remove the pan from the heat and add the eggs gradually, mixing well.
Then add the sugar and flour.
And mix them well.
Distribute the mixture into baking cups.
And place it in the oven for 12 minutes, or until the edges are set and the center stays soft.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Chocolate Cake with Liquid Center, and how to fix them:
Shorten the baking by a full minute, because overcooking makes the center lose its flow.
Dust the cups with cocoa powder instead of flour for a smoother crust.
Serve the cake hot right after baking; it is not suitable for storage because the center will lose its flow.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| dark chocolate | milk chocolate with cocoa powder | 200 g milk chocolate with 30 g cocoa | The flavor tends to be sweeter and the center loses its intensity. |
Check the cake one minute before the end of the time to make sure the center stays liquid while the edges are set.
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