I like to turn my lava cakes out of the mould so that once they are cut into with a spoon, the liquid flows. If they are left in a ramekin it is not as impressive.
Course:
Chocolate, Dessert
Servings: 12
Author: Shades of CInnamon
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180
g
butter
-
300
g
good quality dark chocolate
-
125
g
icing sugar
, sifted, plus extra for dusting
-
80
g
cake flour
, sifted
-
5
large eggs
, lightly beaten
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Preheat the oven to 200ºC / 392ºF.
-
Melt the butter and chocolate in a small pot( i like to use a double boiler) and stir to combine well.
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Mix the icing sugar and flour in a mixing bowl and fold in the eggs.
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Add the chocolate mixture and stir well.
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Pour the batter into 12 greased silicone cup cake moulds or 8 ramekins.
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Fill to 3/4 and bake for 7 minutes.
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If using the silicone cup cake moulds, turn out on individual plates.
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If using ramekins leave in the ramekin.
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Dust with icing sugar and serve immediately with ice cream or cream.
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The cooking time is crucial in order to achieve the liquid centres.