Chocolate Melt Recipe

Chocolate sponge on the outside with liquid chocolate on the inside - perfectly paired with coconut or red fruit sorbet


  • 1

    Whip the eggs and the sugar in a mixing bowl until it triples in volume (genoise consistency).

  • 2

    Melt the butter and the chocolate in a Bain Marie or microwave, stirring all the time.

  • 3

    Using a plastic spatula, mix the butter and the chocolate together.

  • 4

    Now mix together the eggs/sugar and the chocolate/butter.

  • 5

    Sieve the flour and add it to the mix.

  • 6

    Spray a non-stick dariol/aluminium mould with vegetable oil and cover the bottom of the mould with greaseproof paper.

  • 7

    Pour the mixture into the non-stick mould before it sets.

  • 8

    Refrigerate for 12 hours or overnight. To cook preheat the oven to gas mark 5, 190?C and then bake for 7 - 9 minutes.

  • 9

    Please ensure there is a distance of 5cm between the moulds.

Serves: 4 people
  • Ease of preparation: Medium
  • Cooking time: 30 minutes


  • 150g Butter
  • 130g Dark St Lucian Chocolate
  • 4 Eggs
  • 2 Egg Yolks
  • 160g Caster Sugar
  • 65g Plain Flour

Buy the Hotel Chocolat
ingredients in this recipe

Add to your Bag Check store stock
PRINT VERSION Save to recipe binder

What people are saying

  • Mmmmmmm

    So easy to prepare and so good!

    , serbia said on 01/05/2014

Tell us what you think

Please enter Your Name
Please enter a valid Email Address
Please enter a valid Email Address
Please enter Review Title
Please enter Your Location
Please enter Your Review
Spam content detected in field
Please select Star Rating

Your rating *