A rich chocolate cake with a molten gooey centre. Serve warm with a spoonful of whipped cream and a dusting of cocoa powder for a decadent dessert.
Main INGREDIENTS
- Chocolate
Ingredients
Method
Ingredients
To prepare the dishes
- 1 teaspoon butter
- 1 teaspoon cocoa powder
Cakes
- 115g (4oz) dark chocolate
- 115g (4oz) butter
- 55g (2oz) caster sugar
- 2 whole medium eggs and two egg yolks
- 1 teaspoon instant coffee dissolved in 1 tablespoon of water
- 1 teaspoon vanilla extract
- 80g (3oz) plain flour
- 1 tablespoon cocoa powder
- Whipped cream and cocoa powder to serve
-
Method
-
1Preheat the oven: 200°C/ 400°F/ Gas Mark 6, pre-heated Fan Oven: 180°C
-
2Grease the petite casseroles with butter and dust in cocoa powder.
-
3Melt the chocolate with the butter in a heat-proof bowl over a pan of hot water, taking care not to let the bowl touch the water.
-
4Whisk the sugar, eggs and egg yolks together until light and fluffy. Stir in the liquid coffee and vanilla extract.
-
5Whilst continuously whisking, slowly drizzle the melted chocolate and butter into the egg and sugar mixture.
-
6Sift in the flour with the cocoa powder and combine.
-
7Divide the mixture between the prepared casseroles.
-
8Bake for 12-14 minutes. The cakes are done when they just form a breaking crust, the mixture should be firm on top but still runny in the middle.
-
9Once cooked allow the cakes to stand for a minute or two.
-
10Serve warm with a spoonful of whipped cream and a dusting of cocoa powder.
-
11Cooks tips
-
12To prepare ahead:
-
13At stage 6, the uncooked cakes can be covered with the lids, placed in the refrigerator and held for several hours. Remove the lids before baking and allow a little extra cooking time using the appearance guide at point 6.
