Theobroma, meaning “food of the gods”, is the Latin word for cacao. These little cakes are simple to make and are good served warm with ice cream. Cooking time is only five minutes, leaving the centre soft and squidgy.



(note: this recipe contains raw eggs)

(Makes 12-14 small cakes)




  • 140 grams of black chocolate
  • 100 grams of butter or margarine
  • 50 grams of sugar
  • 3 small eggs (or two very large ones)
  • 50 grams of flour
  • a pinch of salt


  1. Break up the chocoalte bars and place in a ceramic bowl. Melt the chocoalte with the margarine (See Baking with Chocolate in the Miscellaneous Tips and Tricks page)
  2. Crack the eggs into a bowl and add the sugar. Use an electric whisk on high power untilo the mixture is foamy and pale looking (see photo)02130002.jpg
  3. Fold in the chocolate mixture thoroughly without overmixing. add the sifted flour and mix in.
  4. Pour into greased muffin cups or ramekins. Bake in an oven preheated to 170 C for five to six minutes. The centre will be squidgy. Enjoy warm, if possible, but they are nice cold as well. Sifting cocoa over the top gives a very professional look


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