O petit gâteau é a sobremesa perfeita para os verdadeiros amantes de chocolate. Este pequeno bolo esconde um segredo delicioso: um interior líquido e cremoso que se revela na primeira colherada. Surpreendentemente simples de preparar, é a forma ideal de terminar um jantar com um toque de requinte e indulgência.

Ingredientes

  • 100 g de manteiga
  • 150 g de chocolate preto
  • 2 ovos inteiros
  • 3 gemas
  • 3 colheres de sopa de açúcar
  • 1 colher de sopa de farinha
  • Manteiga para untar

Preparação

  1. Pré-aqueça o forno a 200º. Unte 5 formas com manteiga. Derreta a manteiga com o chocolate. Bata os ovos, as gemas e o açúcar até ficar com uma massa fofa.
  2. Junte a mistura de chocolate à mistura de ovos, junte a farinha e volte mexer.
  3. Verta nas formas e coloque-as num tabuleiro de forno.
  4. Pode fazer isto com antecedência e ligar o forno apenas quando for para servir. Coze durante 8 a 10 minutos.
  5. Quando saírem do forno sirva-os de imediato. se forem aquelas forminhas de silicone desenforma fácil. Se forem de metal passe a faca para descolar., se necessário.

For the ultimate chocolate lover’s dream, here is the English version of this recipe.

Chocolate Lava Cakes (Petit Gâteaux)

The petit gâteau, also known as a chocolate lava cake or chocolate fondant, is the ultimate indulgent dessert. It’s a small, rich chocolate cake with a perfectly cooked exterior that gives way to a molten, gooey chocolate centre. It’s the kind of showstopping dessert that seems like it came from a fancy restaurant but is surprisingly simple to master at home.

The secret to the perfect molten middle is all in the timing. A minute too long in the oven and you’ll have a regular (though still delicious) chocolate cake, so it’s best to keep a close eye on them. The recipe is incredibly convenient for entertaining, as you can prepare the batter ahead of time, keep the filled moulds in the fridge, and bake them just as you’re ready for dessert.

These little cakes are best served warm, straight from the oven, to ensure the centre is perfectly liquid. They are classically paired with a scoop of good-quality vanilla ice cream, which melts into the warm chocolate sauce. A simple dusting of icing sugar or cocoa powder, or a side of fresh raspberries to cut through the richness, also works beautifully.

Ingredients

  • 100g butter, plus extra for greasing
  • 150g dark chocolate
  • 2 whole eggs
  • 3 egg yolks
  • 3 tbsp caster sugar
  • 1 tbsp plain flour

Method

  1. Preheat the oven to 200°C. Grease 5 individual moulds or ramekins with butter. Melt the butter and chocolate together in a bowl set over a pan of simmering water or in the microwave.
  2. In a separate bowl, whisk the whole eggs, egg yolks, and sugar until the mixture is pale and fluffy.
  3. Gently fold the melted chocolate mixture into the egg mixture, then fold in the flour until just combined.
  4. Pour the batter into the prepared moulds and place them on a baking tray. This can be done in advance, and you can simply bake them when you are ready to serve.
  5. Bake for 8 to 10 minutes. The edges should be set, but the centre should still be soft.
  6. Serve them immediately once they are out of the oven. If you are using silicone moulds, they should turn out easily. If using metal ones, run a knife around the edge to loosen them if necessary.