Tuesday, 16 October 2012

Molten Chocolate Cakes (Easter Dessert)

Molten Chocolate Cake01

  • 100 gm unsweetened black chocolate
  • 100 gm unsalted butter, diced, plus more to sprinkle ramekins
  • eggs
  • 60 gm caster sugar
  • 20 gm plain flour/ all-purpose flour
  • cocoa powder, to sprinkle the ramekins
  • icing sugar, for garnish
Molten Chocolate Cake Procedures01

Molten Chocolate Cake Procedures02

  1. Preheat oven to 180C/356F.
  2. Brush ramekins with butter. Evenly sprinkle cocoa powder at the bottom and sides of ramekins, then line with baking paper. You’d find it’s much easier to remove the cakes from the remekins after baking.
  3. In a clean bowl, melt the chocolate and butter, over a saucepan of simmering water. Remove from heat. Set aside.
  4. Use an electric mixer to beat the eggs and sugar in a large bowl, until the mixture turns pale, thick and fluffy.
  5. Fold in the chocolate mixture into the egg mixture and combine well.
  6. Sift in the flour and lightly combine well. Do not over mix. The batter will deflate otherwise. Divide the batter into ramekins. Bake in the preheated oven for 9 to 10 minutes, until the outside edges are set, yet with wobbly inside. Remove from oven and let them rest for a minute or two on a wire rack. Run a sharp knife around the edge of each cake. Invert each cake onto a serving plate. Carefully remove the ramekin. Served warm with strawberry or any fruit you like, or with whipped cream.



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