Recipes

Servings

Ingredients

50g melted butter

200g dark chocolate

200g butter

200g golden castor sugar

4 eggs

4 egg yolks

200g plain flour

9 x 150ml silicone moulds

Molten chocolate lava cake

Method

•  Freeze the moulds for a few minutes. Using upward strokes, heavily brush the insides with melted butter. Freeze. Once chilled, brush with another layer of melted butter, dust with a spoonful of cocoa powder & tip so it completely coats the butter. Tap the excess cocoa powder out. Freeze until ready to use.
• Place a bowl over a pan of barely simmering water & slowly melt the chocolate & butter together. When melted, remove & stir until smooth. Leave to cool for 10 minutes.
• In another bowl whisk the eggs, egg yolks & sugar until thick & pale. Sift in the flour & beat together (I freeze the extra egg white & make meringues later).
• Pour the melted chocolate into egg mixture in thirds, beating well between times. It will look like a loose cake batter.
• Pour the mixture into a jug & divide evenly between moulds. You can freeze these for a couple of months & bake from frozen. I usually make as many as I have moulds & freeze them for a fabulous dessert when guests pop around unannounced. If not freezing, chill for 20+ minutes or up to 24 hours in the freezer.
• Heat the oven to 200˚
• Place the fondants on a baking tray & bake for about 18 minutes until the tops form crusts. Give each cake a gentle shake. They are ready when only the middle moves a little.
• Remove from the oven, let them sit for a minute before turning them out. Loosen & ease out of the moulds. Serve with your favourite flavour ice cream or whipped cream or both if you’re Marcel!