Share your Lindt creations on Social using #MyLindtDessert
Lindor 70% Cocoa Soft Centred Cake
8-10 small 7cm moulds or alike
Lindor 70% Cocoa
15-30 minutes

Decadent, rich, individual chocolate cakes revealing a liquid centre with the stunning Lindor 70% Cocoa. A true celebration of chocolate.

  • 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 70% Cocoa 

Little extra butter, some freeze dried raspberry powder or cocoa powder for the moulds


The oven to 180°C


The butter and the chocolate and gently melt.


The egg, egg yolk, the sugar and salt. Lightly whisk until sugar is dissolved and mixture is pale and light.


The cooled chocolate and butter mixture.


Fold in the flour.


Generously butter and dust with either raspberry for a lovely flavour contrast or some cocoa powder.


Into the centre of each mould.


An unwrapped Lindor 70% Cocoa into each mould and top with cake mixture.


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.


And then serve with some extra chocolate sauce and some ice cream.

LINDOR 70% Cocoa Bag

LINDOR 70% Cocoa Bag

Discover blissful, new Lindor 70% Cocoa. Decadent 70% cocoa chocolate shell encasing a smooth melting centre, perfect for that indulgent treat or gift.