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Claudine's gooey chocolate gateau

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The cake will please you by the contrast between its outer crust and texture melts on the inside.



For 10-12 :


  • 250g chocolae
  • 250g butter
  • 1 cup expresso coffee
  • 6 medium eggs
  • 200g sugar
  • 20g plain flour
  • 1 sachet baking powder
  • 1 sachet vanilla sugar
  • 125g ground almonds
  • 1 springform cake tin


Claudine's gooey chocolate gateau














  • Pre-heat oven to 180°.
  • Melt chocolate and butter together and add coffee.
  • Beat eggs and sugar together (the mixture should not be too frothy), and add flour and baking powder.  Mix with the melted chocolate mixture.
  • Add the almonds, mixing with a spatula.
  • Mélanger à la spatule (1) et (2).
  • Turn into the tin and bake in the centre of the oven for 20 mins.
  • Leave to cool in the tin, unmould and sprinkle with icing-sugar.
  • Bon appétit!




This cake is better eaten the day after.


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