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Time: 1h00

with fleur de sel
Makes 4 to 6 cakes, depending on the size

Posted by Roost Books • Published 3rd April 2013 • See Roost Books's 15 projects »

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Chocolate

© 2024 Beatrice Peltre / Roost Books · Reproduced with permission. · From La Tartine Gourmande, by Béatrice Peltre, © 2011 by Béatrice Peltre. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA. www.RoostBooks.com.

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Step 1
Preheat the oven to 450oF (230oC). Butter the ramekins, then coat them with flour and tap the excess out. Melt the dark chocolate and butter in a bain-marie.
Step 2
In the bowl of a stand mixer, combine the eggs with the sugar and fleur de sel and beat until the batter has tripled in volume and is light and pale in color; this will take about 8 minutes. Add the vanilla and fold in the flour, then the melted chocolate-butter mixture, making sure to keep the batter light each time.
Step 3
Divide three-quarters of the batter among the ramekins and add one piece of hazelnut chocolate at the center of each mold. Cover with the rest of the batter. At this point, if you want, you can refrigerate the cakes until you are ready to bake and serve them. If you do, bring them back to room temperature before baking.
Step 4
Place the cakes in the oven and bake for 10 to 12 minutes (if you bake 6 cakes, they tend to need 10 minutes only); remember that the less time you bake the cakes, the more gooey the inside will be. Remove from the oven and leave them to rest for 5 minutes. Flip them swiftly onto dessert plates or serve them directly in the rame- kins. Dust with confectioners’ sugar and serve. A scoop of whipped cream or ice cream served with the cakes is a nice touch too.