Tuesday, December 21, 2010

Molten Chocolate Lava Cake





This is a very naughty dessert. Warm, silky and devilishly good, Molten Chocolate Lava Cake is the quintessential chocolate lovers dessert. Best of all, it's gooey centre actually does erupt with a luscious molten core of chocolatey goodness. And unlike some other recipes I've tried, this recipe is fool-proof! Made with good quality dark chocolate, butter, eggs, sugar and flour, the mixture is simply poured into individual ramekins, baked about 15 minutes, and upturned onto decorative serving plates. A few fresh berries, a light dusting of icing sugar and your guests will be treated to a lovely warm dessert fresh from the oven. Now that's love!




Chocolate Lava Cake 
Serves 4
Inspired from a recipe by London-based Italian chef Aldo Zilli

4 tsp cocoa powder
4oz good quality dark chocolate, broken into pieces
4oz unsalted butter (1 stick)
2 large eggs
2 large egg yolks
4 1/2oz caster sugar
4oz plain or pastry flour, sifted
Icing sugar, to dust
Raspberries, for garnish

Preheat oven to 325°F. Grease 4 ramekins, about 2 ¾” in diameter, and dust with cocoa powder; set aside.

Melt the chocolate in a small pan over medium heat. Once half melted, add butter and continue to heat until the chocolate and butter are completely melted and combined. Set aside for 10 minutes, or until needed.

Using a blender or hand whisk, whip the eggs, egg yolks and sugar in a medium bowl until pale and thickened, then add to the chocolate mixture. Gently fold in the flour with a metal spoon. Divide the mixture between the 4 ramekins and cook in the oven for 12-15 minutes, until the cakes are firm on top. Using oven gloves, remove the ramekins from the oven and turn them out onto serving plates. Garnish with raspberries and dust all with icing sugar. Serve immediately.