Chocolate Molten Cake: Here Today - Gone Today
Ingredients:
100g dark chocolate, chopped
100g butter...
150g Selati brown sugar
3 large eggs
1/2 tsp vanilla extract
50g plain flour
Ingredients:
100g dark chocolate, chopped
100g butter...
150g Selati brown sugar
3 large eggs
1/2 tsp vanilla extract
50g plain flour
Method
1. Preheat the oven to 200C. Butter four basins or ramekins well and place on a baking tray.
2. Put the chocolate and butter in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave) and stir until smooth, then set aside to cool slightly for 15 minutes.
3. In a separate bowl, beat the eggs, egg yolks and Selati sugar together until they form a ribbon. Sift the flour on top and fold it in. Fold into the chocolate in two portions.
4. Mix in the sugar, then the eggs, one at a time, followed by the vanilla extract and finally the flour. Divide the mixture among the basins or ramekins.
5. You can now either put the mixture in the fridge and wait until they're nearly ready to be eaten, or bake now for 10-12 minutes, or until the tops are firm to touch but the middles still feel squidgy. Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream
1. Preheat the oven to 200C. Butter four basins or ramekins well and place on a baking tray.
2. Put the chocolate and butter in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave) and stir until smooth, then set aside to cool slightly for 15 minutes.
3. In a separate bowl, beat the eggs, egg yolks and Selati sugar together until they form a ribbon. Sift the flour on top and fold it in. Fold into the chocolate in two portions.
4. Mix in the sugar, then the eggs, one at a time, followed by the vanilla extract and finally the flour. Divide the mixture among the basins or ramekins.
5. You can now either put the mixture in the fridge and wait until they're nearly ready to be eaten, or bake now for 10-12 minutes, or until the tops are firm to touch but the middles still feel squidgy. Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream