SERVES 6 - 12

3 egg yolks

80GR caster sugar

100gr butter (cut to cubes)

100gr dark chocolate 55%

40gr dark coco powder

3 egg whites 


1) Preheat the oven to 160c°

2) In a mixer machine using the whisk attachements whisk the egg yolks with 80gr sugar to a light and fluffy texture.

3) While yolks are being whisked, melt the chocolate and butter together in a bowl over steaming water.

4) When chocolate and butter are melted completely, add the coco powder and mix well using a hand whisk. 

5) Once yolks are ready, fold into the chocolate mixture. 

6) In a separate bowl whisk the egg whites and 25gr sugar to soft pick texture and fold gently into the chocolate mixture.


1) Pipe the mixture into baking moulds, leaving a 1/3 behind for the domes. The remaining 1/3 should be further mixed to break down the light texture. 

2) Bake for 3 - 4 minutes, turn the tray around and bake for additional 3 - 4 minutes. The centres will remain wet when the cakes are ready. 

3) Cool the baking moulds to room temperature and leave to rest over night in the fridge. 

4) Preheat the oven to 160c° and pipe the remaining 1/3 of the mixture carefully on top of the mini cakes not reaching the edges. 

5) Bake for 2 minutes, turn the tray around and bake for another 1 minute. The domes should have skin but stay very gooi on the inside. 

6) Cool down to room temperature, dust with some coco powder, serve (if there's anything left to serve) and enjoy. 


When piping the base, pipe the mixture all the way to the top. When being baked the mixture will rise but will go down when cooled to room temperature. 

Use the baking times in this recipe as guidelines. Each oven is different than the other, bake one or two to test your oven. 

If you're using metal baking moulds, butter the surface before piping the mixture, this is not essential when using silicon moulds. 

Butter can be replaced with margarine to make the recipe dairy free. Taste the margarine to ensure you're using one that has less flavour to it. 

The recipe can make one large cake. Mind the baking times, and instead of piping the domes spread the remaining mixture on top of the baked and cooled cake. REMEMBER not to spread the top all the way to the edge.