Moist chocolate cake with mistelle syrup

Servings: 6 to 8 depending on the size of the ramekins
Preparation: 20 minutes
Cooking time: 45 minutes


Mistelle syrup

1 cup (250 ml) Carmina cherry mistelle from Coteau St-Paul
1 star anise
½ pod fresh vanilla
2 tbsp (30 ml) honey
2/3 cup (165 ml) cooking cream, 15%

Moist chocolate cake

1 1/3 cup (230 g) chocolate buttons, 58% from Chocolats Colombe
1 cup (250 ml) unsalted butter
3 eggs
3 egg yolks
¼ cup (60 ml) honey
1/3 cup (50 g) wholemeal flour
8 chocolate cherries from Chocolats Colombe
6 to 8 ovenproof ramekins, buttered and floured


Mistelle syrup

1. In a pot heated on medium-high, mix the Carmina cherry mistelle, star anise, fresh vanilla and honey. Bring to boil.

2. Lower heat slightly and reduce by half, 15 to 20 minutes. Add cream and simmer for 10 to 15 minutes until a creamy-textured syrup is obtained.

Moist chocolate cake

3. Melt chocolate and butter in a double boiler (bain-marie).

4. With an electric mixer, beat eggs, egg yolks and sugar for 3 minutes. Add the melted chocolate mixture and flour.

5. Spoon a large spoonful of mixture into each ramekin. Place a chocolate cherry in the middle and cover with the cake mixture.

6. Bake in an oven preheated to 325°F for 10 to 15 minutes, or until the surface cracks slightly. Let stand 5 minutes before serving.

7. Garnish with mistelle syrup.


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