Liquid Centred Chocolate Cake

11 September 2006
Liquid Centred Chocolate Cake


(Serves 10)

250g couverture
250g unsalted butter
250g pasteurised whole egg
100g pasteurised egg yolk
150g caster sugar
1tbs soft flour

For the coconut sorbet

480ml full cream milk
360g coconut cream
1tbs Malibu


Melt together the couverture and unsalted butter. Whisk the pasteurised whole egg with the pasteurised egg yolk and the caster sugar to a full sabayon. Sift in 1tbs of soft flour. Fold chocolate-butter mixture into sabayon.

Transfer straight into buttered floured 100ml non-stick brioche moulds. Chill until needed.

Bake at 190C for eight minutes. Turn out immediately and serve with coconut sorbet.

To make the coconut sorbet boil the full cream milk. Stir in the coconut cream and cool on ice. Add Malibu and churn.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking