Indulgent mini chocolate cakes with an oozing molten centre. Made in individual ramekins for the ultimate impressive dessert.
From my mother's recipe book ...
Preheat the oven to 180ºC.
The first thing to do is prepare four individual ramekins. Grease each one with butter and lightly dust with flour. Place on a baking sheet.
You can make the mixture a few hours in advance and put the filled ramekins in the fridge until you want to cook them. This must be just before you want to eat them - if they sit for too long after baking, the liquid centre will cook through.
125g dark chocolate
125g unsalted butter
2 large eggs
3 egg yolks
3 tbsp caster sugar
50g plain flour, sieved
Break the chocolate into pieces and put into a small bowl with the butter. Place over a saucepan of boiling water and melt slowly. Make sure the bowl does not touch the water.
Break the eggs into a large bowl, add the yolks and caster sugar and beat until light and fluffy. Using a spatula or metal spoon, mix in the chocolate mixture and lastly fold in the sieved flour until everything is combined.
Pour into your ramekins and bake for 5-7 minutes. Take out of the oven and carefully use a knife to go around the edge of each ramekin to loosen the cakes. Then turn each one out onto individual serving plates and lightly dust with icing sugar.
Serve immediately with ice-cream, crème fraiche or double cream.
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