Chocolate Molten Cake – Revisited!

Chocolate Molten Cake - RevisitedThis decadent pud is quite possibly my all time favourite. It’s rich, chocolaty, gooey in the middle and just… well, simply bloomin’ delicious! It makes the perfect end to any dinner party and I guarantee it will impress all your friends and family. It may also surprise you to learn that it’s not actually that difficult to make! It’s all in the preparation and timing. So here is what you will need to make 4 individual servings. (Easily doubled)

  • 25g Unsalted Butter, for brushing
  • Cocoa Powder, for dusting
  • 100g Good Quality Dark Chocolate
  • 100g Unsalted Butter
  • 100 Golden Caster Sugar
  • 2 Eggs and 2 Yolks
  • 100g Plain Flour
  • Chocolate or Caramel Sauce & Ice Cream, to serve (optional)

Special Equipment

  • 4 Ramekins

First thing’s first, prepare the ramekins. Melt the 25g of butter then, using upward strokes, heavily brush each ramekin. Pop them in the fridge for a minute to set then repeat the brushing. You should be able to actually see the brush strokes. It may seem a little tedious but it helps the cakes rise and also makes it easier to get them out of the moulds when cooked.

Next, pop a tablespoon of cocoa powder in a buttered ramekin and tap it around to cover the base and sides. Tap the remaining cocoa into the next ramekin and repeat for all 4.

Chocolate Molten Cake - RevisitedEither in a bowl over a pan of barely simmering water or in the microwave, melt the chocolate and the butter together until smooth. Set to one side to cool for about 10 minutes.

Chocolate Molten Cake - RevisitedMeanwhile, whisk the eggs and the yolks together with the golden caster sugar using an electric hand whisk until light in colour and very thick. It will probably take about 10 minutes or so.

Chocolate Molten Cake - Revisited

Chocolate Molten Cake - RevisitedThen sift the flour and carefully fold it into the eggs. Be gentle though, you don’t want to knock out all the air you’ve just spent the last 10 minute putting into it!

Chocolate Molten Cake - RevisitedWhen you can’t see anymore lumps of flour, fold the chocolate into the mixture in thirds. Again, be gentle. You should end up with a thick but slightly runny batter.

Chocolate Molten Cake - RevisitedAt this point I find it easier to tip the batter into a jug, it just makes it easier to fill the ramekins. Divide the mixture between the 4 you prepared earlier then pop into the fridge for at least 20 minutes before cooking. You can even leave them overnight if you wanted to. (Making this a great ‘prepare ahead’ dinner party recipe!)

Chocolate Molten Cake - RevisitedNow for the cooking. Preheat your oven to 200°C/Fan 180°C and place the puddings on a baking tray.

Bake for approx 12-14 mins. The tops of the cakes should be coming away from the sides when they are ready. Remove from the oven and leave to stand for 1 minute before attempting to turn them out.

Carefully loosen the cakes round the sides with a knife to check they will come out ok. Then tip out onto plates and serve with a drizzling of chocolate or caramel sauce and a scoop of vanilla ice cream.

Chocolate Molten Cake - Revisited

Chocolate Molten Cake - RevisitedAnd who said food can’t be sexy eh?! It’s just beautiful, I absolutely adore this dessert! Another added bonus is that these babies can even be frozen for up to 1 month and cooked straight from the freezer! Just add approx 5 minutes onto the cooking time. Brilliant!

Once you have mastered the basics, you could even have a play around with the flavours. Maybe try adding in a teaspoon of orange extract or a good dollop of Baileys. Yum!

Well, until next time my lovelies

Miss KitchenMason

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