Soft-centered chocolate teacup cakes from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 191) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on January 31, 2016

    I couldn't tell what was going on beneath the thin top crust that formed early during baking so I relied on the timing in the book, the author's description and my newly calibrated oven. Like sherrib, I baked them for 11 minutes and also felt another minute would have been beneficial. They were as the author described but I would have liked a little more cooked cake portion. I would consider making these again because the recipe is quite easy and everyone loved them.

  • sherrib on November 25, 2014

    A delicious and easy recipe for individual molten chocolate cakes. I used cornstarch in this recipe. The instructions say to bake anywhere between 10 and 12 minutes so I baked them for 11. It could have used another minute (or maybe two or three) as they were a bit runny (Greenspan states that they will be runny at 10 minutes.) The tops formed a very satisfying, crunchy crust. The recipe calls for placing chunks of chocolate in the center of each cake. Greenspan hints at using frozen truffles for this. I should have taken the cue and frozen my chocolate (mine had been sitting on the counter of a very warm kitchen - I think the recipe would benefit next time from a longer cook time and colder chocolate center.) Delicious and easy, will certainly be making it again!

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