Happy Valentine’s Day everyone! While I may not be into the heart-shaped candies and stuffed teddy bears, I do fully support an excuse for everyone to be nice to each other and for there to be a little bit more love in the world. Plus, it’s a good excuse to eat more chocolate, starting with these molten lava chocolate cakes.
I’ve had a fantastic day with my better half; we made a wonderful dinner together and watched ‘Chocolat’, an excellent film I thoroughly recommend to all. The film was particularly apt with it being the start of Lent and the pile of chocolate-based delights we had in front of us at the time!
One such delight was, of course, these molten lava chocolate cake, so named due to the way the chocolate centre oozed out like a docile (and delicious) volcano. They are so easy to make and only take 10 minutes to cook. Plus, I bet even the most amateur bakers have all the ingredients already in their cupboards.
The only issue I had was the fact I do not own any ramekins. As a student, my eclectic mix of crockery has not extended to the exotic ramekin but with a bit of initiative, I came up with the perfect solution: tuna tins! They each hold 180 grams/ 6 ounces of tuna, a standard ramekin size. Perfect.
Ingredients (serves 3)
- 100g (3 1/2 oz) dark chocolate
- 100g (3 1/2 oz) unsalted butter
- 2 eggs
- 50g (1 3/4 oz) caster sugar
- 20g (3/4 oz) self-raising flour
- Preheat the oven to 180°C (356°F) and grease three 180g (6 oz) ramekins.
- Break the chocolate into pieces and place it in a bowl with the butter. Melt the two, either over a pan of hot water or in the microwave. Please take care not to cook either of your ingredients (we’ve all done it.)
- In a separate bowl, beat the eggs with the sugar until the mixture becomes pale and frothy. This may take a bit of time.
- Add the chocolate/butter mixture to your egg mixture and mix.
- Sift in the flour and mix well.
- Pour the mixture into the prepared ramekins. They should be around 3/4 full.
- Bake for about 10 minutes. Keep an eye on them as if you over cook them (like I did unfortunately), the centre will not remain gooey and melted. Remember they should be undercooked, so wait for the tops of the cakes to harden then whip them out!
- Leave to cool for 1-2 minutes before serving. If you are feeling brave and the cakes feel stable enough, you can loosen the edges of the cake away from the ramekin and invert the dessert onto a serving plate. Leaving them in the ramekins, I feel, is still perfectly acceptable.
To decorate, dust on some icing sugar. In some chocolate sauce, you could ice pretty swirls on like I did. Try serving with ice cream, cream or berries. Although they are still great by themselves!