Name of Recipe: Chocolate Melting Centre Cakes
Number of People: 4
Ingredients:

200g Granulated Sugar
95g Plain Chocolate (70% cocoa solids minimum)
90g Butter in pieces
50g Flour
2 Eggs
1 Egg Yolk


Preparation:

Place sugar into the bowl and grind for 15 seconds on speed 10 to make icing sugar. Remove and set aside.
Set dial to closed lid position and place chocolate and butter in the bowl. Press the Turbo button several times to chop the chocolate and butter. Melt for 2½ minutes at 50°C on speed 1.
Add the flour, icing sugar, eggs and egg yolk and mix for 20 seconds on speed 4 until evenly blended. Pour into well buttered ramekins or shaped individual cake tins.
Place in a pre-heated oven at 230°C (200°C fan forced) for 12 minutes. When they are baked perfectly, the sides will be set but the centre will still be soft and runny.

Tips/Hints:

Garnish with a mint leaf on top of the cakes and serve with Vanilla Ice Cream or Chantilly.

members' comments

Thermomixer - This recipe really does work well but I found it best to layer the base with silicon or similar paper to ensure they don't stick, they are difficult to unmould.

Some hints - firstly the ramekins need to be WELL greased.  A trick here is to grease them with melted unsalted butter and then leave in the freezer for 10 minutes and reline with more melted butter. Then back in the fridge or freezer until ready to fill.  You can place a piece of well greaed silicon paper in the base also after greasing.

Once cooked, leave the cakes in the ramekins for about 5 or 10 minutes before trying to unmould.  Run a knife around the edges and make sure that the cake is completely free of the mould.  Using a towel to hold the ramekins/mould, place your hand over the top and gently invert to allow the cake to come out and handle very gently. Remove paper if used and place on your plate.


Amanda - they were wonderful, devoured them with luscious thick cream.  Mmmm. Thanks for sharing the recipe.

brazen - first observation is OMG they were sweet!!! is this because we used milk chocolate? I'm assuming dark chocolate is better even if you don't usually like it?

MrSpock - it was a success. We circumvented the sticking problem simply by serving the cake in the ramekins. We served each in a bigger plate with a smaller ramekin of vanilla ice cream & topped with a sliver of dark chocolate. YUM!

Hally - Woah  yummy but but very very rich. We only managed 1/2 a portion each. Good for cod nights.