Molten chocolate cakes are easily one of the most popular desserts today. Stupidly enough, I used to think that the cakes were baked and then molten chocolate was somehow injected into the centre. Anyhoo, since then I've found out that they're just basically undercooked so the batter in the middle stays gooey (and delicious). Here's a recipe I've tweaked to (my idea of) perfection! It's really easy to do, and can also be prepared the night before. (Makes 6-8.)
add to shopping list Ingredients
- 6 oz unsweetened chocolate, roughly chopped
- 175g unsalted butter, roughly chopped
- 3 eggs
- 3 egg yolks
- 7 (slightly heaped) tbsp castor sugar
- 6 tbsp plain flour
1. Melt the butter and chocolate in a bain marie, stirring, until glossy and smooth. Remove from heat and set aside to cool.
2. Butter 8 3/4-cup ramekins well, and freeze for 5 minutes. Remove from the freezer, butter again and freeze for another 5 minutes. Remove from freezer, dust lightly with flour and store in the refridgerator until needed. (This step is a bit tedious, but will ensure that the cakes don't stick to the ramekins.)
3. Whisk the eggs, egg yolks and sugar until light and fluffy (about 5 minutes worth of elbow-grease - you can always opt to use an electric mixer).
4. Add cooled chocolate mixture into egg mixture and mix well until batter is dark brown. If you see bubbles during the mixing, don't worry - bubbles are a good thing!
5. Sift flour into batter and mix until incorporated.
6. Divide batter evenly among ramekins and refridgerate for at least 2 hours (or overnight).
7. Before baking, take the ramekins out of the fridge to bring back to room temperature (at least 1 hour). Preheat oven to 200°C, and bake for 8 minutes. Remove from oven and cool for 5 minutes, then unmould and serve with vanilla ice cream, a couple of raspberries and a dusting of icing sugar. :)
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