About this recipe: These warm, soft and gooey mini chocolate cakes are perfect for that ubiquitous chocolate fix. A good-quality plain chocolate is necessary for the success of these cakes.
Ingredients
Serves: 4
- 125g (4 1/4 oz) butter
- 1 (100g) bar good-quality plain chocolate
- 2 eggs
- 2 egg yolks
- 4 tablespoons caster sugar
- 2 teaspoons plain flour
Method
Prep:20min › Cook:8min › Ready in:28min
- Preheat the oven to 230 C / Gas 8. Butter and flour 4 ramekins.
- In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
- Use a hand held electric mixer to beat the eggs, egg yolks and sugar together until light coloured and thick.
- While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
- Divide the mixture between the 4 ramekins and bake for 6 to 7 minutes. The centres of the cakes will still be quite soft. Turn ramekins out on serving plates and let sit for about 15 seconds, then unmould. Serve immediately with fresh cream, if desired.
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