Juicy chocolate cake (baked in cups)

Name: Juicy chocolate cake (baked in cups)
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 200 g Whole milk couverture; 200 g soft butter; 1 pinch Salt; 1/2 cup(s) (100 g) Sugar; 5 Eggs (size M); 1 1/2 cup(s) (210 g) Flour; 1 TEASPOON Baking Powder; 3 TABLESPOONS Cocoa powder; 1 cup(s) (approx. 170 g) Rose hip jam; 7-10 Tbsp Flour and fat

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

200 g Whole milk couverture
200 g soft butter
1 pinch Salt
1/2 cup(s) (100 g) Sugar
5 Eggs (size M)
1 1/2 cup(s) (210 g) Flour
1 TEASPOON Baking Powder
3 TABLESPOONS Cocoa powder
1 cup(s) (approx. 170 g) Rose hip jam
7-10 Tbsp Flour and fat

Directions

1
Finely chop the couverture and melt over a warm water bath. Beat butter, chocolate, salt and sugar with the whisk of the hand mixer until foamy. Stir in the eggs bit by bit. Sift the flour, baking powder and cocoa over the butter and egg mixture and fold in with a whisk. Grease 9-10 cups (each containing approx. 220 ml) and sprinkle with flour.
2
Spread the dough into the cups. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Turn out the cake lukewarm and let it cool down completely. Warm up the jam and stir until smooth. Cut chocolate cake in half crosswise and spread with jam
3
1 hour waiting time