Chocolate Melting Cake

Fondant Cake
Butter 180g
Belcolade Dark Superieur 60% 190g
Sugar 240g
Salt 1g
Whole eggs 300g
Flour 80g


  • Whip the sugar and eggs till ribbon stage 
  • Add melted butter and chocolate at 104°F 
  • Fold sifted flour and salt Portion into desired mold 
  • Add Cremfil Chocolate Bavarian Creme 
  • Bake 395°F 20-24 minutes

About this Recipe:

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