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Individual Flowing Centre LINDOR Chocolate Cakes

Decadent, rich chocolate cake revealing a liquid centre. A LINDOR Truffle makes the for the perfect chocolate centre that balances the chocolate cake just perfectly. Baked as individual serves, this chocolate cake is a true showstopper and ultimate dinner party dessert. A Master Chocolatier tip is to place the LINDOR in the freezer prior to placing them into the centre of the cake for them to stay as intact as possible. Use your favourite LINDOR Truffle for this. LINDOR Dark, Mint, even Strawberries and Cream.  An interesting twist is also to dust the buttered mould with freeze dried raspberries or alike. A true celebration of chocolate. Serve with a scoop of fine vanilla bean ice cream.

8 people


  • 100g Butter unsalted
  • 100g Lindt Excellence 70% Cocoa
  • 1each Egg
  • 1each Egg yolk
  • 60g Raw caster sugar
  • Pinch Fleur de sel, sea salt
  • 100g Plain flour, sifted
  • 10each LINDOR
  • Little extra butter, some freeze dried raspberry powder or cocoa for the moulds


Step 1.

Preheat the oven to 180°C Makes 8-10 small 7cm moulds or alike.

Step 2.

Combine the butter and the chocolate and gently melt. Mix together the egg, egg yolk, the sugar and salt. Lightly whisk until sugar is dissolved and mixture is pale and light. Stir in the cooled chocolate and butter mixture. Gently fold in the flour.

Step 3.

To prepare the moulds generously butter and dust with either raspberry for a lovely flavour contrast or some cocoa powder. Dollop a little mixture into the centre of each mould.

Step 4.

Place nn unwrapped LINDOR Truffle into each mould and top with cake mixture. Bake for 10-13 minutes depending on the oven. The cake is ready when slightly firm on top and around the edges but remains soft in the centre. Allow to cool and then serve with some extra chocolate sauce and some ice cream.


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