Warm Molten Chocolate Cakes
Warm
Molten Chocolate Cakes
Serves: 4
| Preparation: 10 Minutes |
Cooking Time: 10-14 Minutes
Ingredients
·
60g unsalted butter
·
125g top-quality plain chocolate
·
2 large eggs
2 large eggs
·
50g granulated sugar
·
1 tbsp plain flour
·
125ml whipped cream
·
250g fresh raspberries
·
A 12-hole muffin tin
Recipe
1.
Using 5g of the butter, grease four holes down
the centre of the 12-hole muffin tin.
2.
In a bowl over a pan of barely-simmering water,
melt the remaining butter and the chocolate, stirring occasionally, until
smooth. In another bowl whisk the eggs and the sugar until they are light and
fluffy.
3.
Add the warm chocolate mixture to the egg
mixture and mix until smooth. Then add the flour. Mix together until you can no
longer see specks of flour.
4.
Fill the four greased holes with the batter
(almost to the top rim).
5.
If you don’t want to cook the cakes immediately,
refrigerate at this stage for up to 3 hours.
6.
Prepare the grill for roasting/indirect cooking over
a medium heat (ideally 200°C/400°F).
7.
Place the muffin tin over the heat and bake for
about 10 minutes (or up to 14 minutes if the batter has been refrigerated) with
the lid closed, until the cake tops no longer jiggle when you shake the pan.
8.
Remove the cakes from the grill and allow to
rest for 5-10 minutes.
9.
Run a knife around the outer rim of each cake.
Place a chopping board or a plate on top of the muffin tin.
10.
Hold the tin and board together and invert them
so the cakes fall out of the tin.
11.
Serve immediately with whipped cream and
raspberries.
