Chocolate molten cakes are mini cakes also known as chocolate lava, when you dig a spoon in, it reveal a thick hot fudge centre that oozes out like a chocolate pudding. A rich chocolatey flavour, and texture that is dense and moist.
Prep time 15 mins
Cooking time 18 mins
120g good quality dark chocolate chopped
8 teaspoon of unsalted butter, plus more for greasing
6 teaspoon all-purpose flour
Pinch of salt
1 cup icing sugar, plus more for dusting
1 teaspoon of vanilla extract
2 eggs room temperature
2 egg yolk room temperature
Preheat the oven to 200c (400f/gas6).
Butter the basins or ramekins well in butter and place on a backing tray.
Put the chocolate and butter in a heatproof bowl and set over a pan of hot water or alternatively put in the microwave on high for 1 min and stir until smooth. Then set aside to cool slightly for 5 mins.
Sift the icing sugar into the mixture, add the salt and whisk together, until smooth and thoroughly combines.
In a small bowl or measuring cup, lightly whisk together the eggs, eggs yolk and vanilla extract.
Gradually whisk the egg mixture into the chocolate mix, until thoroughly combined.
Sift the flour into the mixture and mix gently to combine, until the flour disappears.
Pure evenly the batter into the ramekins and bake for about 16 to 18 mins, until the edge are set and centre is soft. Allow to cool for a minute or two, before handling.
Run a knife around the edge of each ramekin to loosen. Then turn out onto serving plates. Dust with powdered sugar, can be served with strawberries, spring of mint on top of each cake. Goes well with vanilla ice cream and some whipped cream. You can also drizzle a little chocolate syrup over the ice cream and on the plate to give it the extra wow factor.