Chocolate Lava Cake
Molten chocolate cake is a French dessert that consists of a chocolate cake with a liquid chocolate core.
Equipment
- 4 ramakin
- 1 bain marie or a bowl over a pan of boiling water
Ingredients
- 50 g unsalted butter plus extra for greasing
- 2 tsp cocoa powder to dust
- 50 g good quality dark chocolate at least 70%
- 1 lg egg
- 1 lg egg yolk
- 60 g Caster Sugar
- 2 tbsp tia maria
- 50 g plain flour sifted
Instructions
- Heat the oven to160°C/325°F/gas mark 3
- Butter four 7.5cmdariole moulds (ideally non-stick) or ramekins and place in the fridge for about 10 minutes to firm up the butter.
- Butter the moulds again and dust liberally with cocoa powder. Place in the fridge while you prepare the fondant mixture.
Mixing
- Melt the chocolate and butter in a small bowl set over a pan of hot water. Take off the heat and stir until smooth.
- Using an electric whisk, beat the whole egg, egg yolk and sugar together until pale and thick, then fold in the chocolate mixture. Fold in the liqueur, followed by the flour.
- Divide the chocolate mixture evenly among the ramekins and bake in the oven for 12 minutes.
- Run a knife around the edge of the dishes and turn the chocolate fondants out onto warm plates
- Alternatively you can leave them in the ramekins. Serve immediately, with a dollop of crème fraiche or a scoop of vanilla ice cream.
Notes
Recipe from Ramsay’s Best Menus by Gordon Ramsay
