Before you start with the actual chocolate cake, 60g of couverture is melted down and then portioned, preferably in an ice cube mold. You should do this a few hours before baking the chocolate cakes, so that the couverture is also frozen.

Melt the other 220g dark couverture . Beat the eggs, the 4 extra yolks and the sugar in a bowl until frothy. Season with a good pinch of TNT spice sugar from STAY SPICED !. Mix the melted couverture with the butter and then fold it under the sugar-egg mixture with a wooden spoon. With a sieve, sieve the flour under the mixture and fold in carefully.

Now – depending on what you have at home – small moulds or cups are greased and sprinkled with sugar. Fill the chocolate cake mixture evenly (there should be about 6 chocolate cakes). A "couverture ice cube" is now pressed into the middle of each chocolate cake. Now the filled molds come again for about 1/2 hour in the refrigerator.

The chocolate cakes are baked at 180 degrees top/bottom heat in the preheated oven for about 15 minutes on a medium rail. After that, the cake is toppled and served warm. Our tip: Some whipped cream, seasoned with TNT sugar, goes perfectly with it!