Tender melting chocolate.

After a week in Paris and working for 12 days straight you can’t imagine how much I look forward to two few days off. But don’t you worry, I will be busy anyway. After the craft party yesterday with We Love Handmade on the occasion of releasing their 3. We Love Handmade Mag (only in German), I’m going to the Fashioncamp on Saturday. If you are in Vienna and come too, approach me. I’m the one who’s looking lost and overwhelmed and kind of out of place. Yeah, that’s me.

Because I’m constantly sleep-deprived lately (how do mothers of newborn do this?!), I need to get my energy from other sources. Preferably from chocolate. Good thing I got this recipe from my sister for chocolate cake with tender melted chocolate middle. The best. And so easy to make! It’s bound to be your favourite too!

All you need is:
– 3 eggs
– 1 Tbsp sugar
– 50 g butter (room temperature)
– 120 g chocolate
– 1/8 l milk
– 1 tsp Vanille sugar
– 2 heaping Tbsp flour

Beat the egg whites with the sugar. Mix the butter with the Vanille sugar until soft and smooth and add the egg yolks one by one. Put the milk in a saucepan and melt the chocolate in the milk. Let it cool a little and then add it to the butter-egg-yolk-mixture. Mix the egg whites and the flour in at last. Put the dough into oven-proof dishes and freeze (yes, freeze) for about 2 hours.

Preheat the oven to 175°C and bake for about 15 mins. The top should rise but the cake should still be runny and gooey in the middle. Best served warm with some fresh fruit and cream.

I like how the raspberry look like the fell from the sky. Raspberry rain. Sounds like some emo music.

I actually cooked it to perfection but thought it would be easier to photograph when I let it cool (that’s how much I want you to get the best pictures!). Now the inside of the cake is a little too baked through. Still soft and certainly very delicious but it was perfect before.