Molten Chocolate Cakes, Chocolate Fondants or Chocolate Lava Cakes all have a rich chocolate flavour with a dense and liquid texture. Chocolate Lava Cake batter is poured into individual ramekins, molds, cups or muffin tins and is best served in the mold hot from the oven to enjoy the self saucing texture in the middle with a sauce, ice cream, gently whipped cream or crème fraîche.
Ingredients make 6 ramekins
200 g dark chocolate 70%
200 g unsalted butter
100 g caster sugar
300 g eggs
150 g plain flour
Method
Preheat oven to 200ºC. Spray the ramekins with oil or grease with melted butter. Cut chocolate in small piece, mix with butter in a bowl and melt in the microwave. Whisk eggs and sugar until light and fluffy. Blend the melted chocolate butter in and afterward lightly fold in the flour. Pipe or spoon the mixture into ramekins and bake for 12 minutes and serve instantly.
Note: The batter can be made several hours or days in advance, just pour the batter into the individual molds, cover each mold with plastic wrap and refrigerate until you are ready to bake them.
No comments:
Post a Comment