Chocolate molten cake

Set a timer to ensure the gooey middles of these puddings are cooked properly. Leftovers will keep in the refrigerator for up to three days.  

Ingredients

– 100g unsalted butter, softened, plus extra for the tin – cocoa powder, for dusting – 100g dark chocolate – 2 eggs, plus two egg yolk

– 150g golden caster sugar – 50g plain flour – cream, ice cream or berries, to serve

Heat the oven to 200°C/180°C fan/gas. 6. Butter six metal pudding ramekins (approximately 150ml capacity), then add 1 tbsp cocoa powder and shake around to adhere to the butter. Shake off the excess cocoa powder.  

Method– STEP 1

Melt the 100g butter and chocolate in a heatproof bowl set over a pan of boiling water, or in a microwave in short bursts, until melted and shiny. Allow to cool slightly.  

STEP 2 

In a large mixing bowl, combine the eggs, egg yolks, and sugar. With an electric whisk, beat until pale and fluffy. After removing the beaters, the mixture should leave a trail on the surface for a few seconds.  

STEP 3 

Fold the melted and cooled chocolate mixture into the eggs and sugar, then sprinkle in the flour and carefully fold it in, retaining as much air as possible.  

STEP 4 

Divide the mixture among the prepared moulds, filling them three-quarters full, and place them on a baking tray. Place in a hot oven for 12 minutes, or until the mixture rises slightly over the molds. Serve with cream, ice cream, or berries.  

STEP 5

THANKS FOR READING