Chocolate cakes with a liquid core: Frank Mother’s recipe

Secret recipe from Guido’s husband
Chocolate cakes with a caramel core

© Thomas Neckermann

Crunchy shell, soft Mmh … this sugar-sweet AND creamy dessert will melt even the toughest shell.

Chocolate cakes with a caramel core: the recipe

6 servings

  • 125 g dark chocolate (70% cocoa)
  • 125 g soft butter
  • 75 g flour
  • 1 pinch of salt
  • 100 g plus 1-2 tbsp sugar
  • 4 eggs (class M)
  • 4 teaspoons dulce de leche (caramel cream)
  • 1 ripe mango
  • 3–4 tablespoons of orange juice
  • 1 tbsp lime juice
  • 1 tbsp powdered sugar

Served in 40 minutes plus cooling time

1. Grease six ovenproof molds (150 ml each) with butter and sprinkle with a little sugar, knocking out excess sugar.

2. Chop the chocolate. Put together with 125 g butter in pieces in a bowl and melt over a warm water bath. Allow to cool slightly.

3. Mix the flour, salt and 100 g sugar in a bowl. Use the hand mixer to stir the eggs into the melted chocolate, one after the other. Then fold in the flour mixture with a spatula. Pour the mixture into the molds up to 1 cm below the edge. Cover with foil and refrigerate for 1 hour.

4th Fill the caramel cream into a piping bag with a small perforated nozzle and squirt into the center of the chilled chocolate dough. Spread the dough over the holes again. Cover and chill for another 30 minutes.

5. Peel the mango and cut the pulp from the stone. Puree with orange juice, lime juice and 1–2 tablespoons of sugar.

6th Preheat the oven to 180 degrees (convection 160 degrees). Place the molds in the hot oven and bake on the middle rack for 20-25 minutes, until the edge is firm but the center is still soft. Let rest for 2 minutes. Dust with icing sugar and serve warm with the mango puree.

Frank’s insider tip

It is essential to keep to the baking time – this is the only way to make the core creamy. It is even better to serve the cakes turned on a plate on a mango mirror.

This article originally appeared in Guido issue No. 01/2021.