Melt in the middle chocolate puds. Chocolate fondant. Volcano cake. Whatever you call them, I'm not going to lie, they're addictive. Sound impossible to do, but they're not.
I've finally got a great recipe that works for this - I've tried 9 times! This is splendid. Our version of a molten cake. A couple of important things to note:
1. Use dark chocolate - the 30p stuff from Tesco is not ok.
2. Cut the baking paper into circles that fit into the base of the ramekin.
3. Be really careful peeling the baking paper off.
I've finally got a great recipe that works for this - I've tried 9 times! This is splendid. Our version of a molten cake. A couple of important things to note:
1. Use dark chocolate - the 30p stuff from Tesco is not ok.
2. Cut the baking paper into circles that fit into the base of the ramekin.
3. Be really careful peeling the baking paper off.
 |  |
Ingredients - this makes 2 large ones with a bit spare; the ramekins I used were 4cm deep and just over 7cm across the base
Method
Melt the butter over a low heat in a pan and break in the chocolate. Stir until melted.
Whisk the eggs and sugar for 4 minutes - it should go slightly thick and when you lift the whisk out you should briefly see the trails on the top of the mix.
Pour the chocolate and the flour into the egg mix (ideally sieve the flour so there are no blobs of flour left) and fold together with a metal spoon.
Cut a piece of baking paper so that it is the same size as the bottom of a ramekin; it should just slot in and not come up the sides. Pour the mix on top. It should be about 2.5 fingers deep. Cook for 10 mins at 200.
When you take it out, let it stand for about a minute, then cut around the pud with a sharp knife. Now, holding the ramekin with a tea-towel (it's hot!) cover the top with an upturned plate then flip it. Carefully lift the ramekin and then peel (really carefully) the baking paper away from the top of the pud.
Sprinkle some icing sugar over the top and serve with cream (or Amarula works well!).
Eat! Absolutely gorgeous.
Note: you can pour the mix into a ramekin (with the baking paper) and keep it overnight or something but they need a little longer in the oven if you do that. Try about 11-12 mins. Also be aware that the ramekins want to be low and wide otherwise they tend to break in on themselves. #toptip.
- 3 eggs
- 120g caster sugar
- 100g dark 72% chocolate
- 100g butter
- 60g plain flour
Method
Melt the butter over a low heat in a pan and break in the chocolate. Stir until melted.
Whisk the eggs and sugar for 4 minutes - it should go slightly thick and when you lift the whisk out you should briefly see the trails on the top of the mix.
Pour the chocolate and the flour into the egg mix (ideally sieve the flour so there are no blobs of flour left) and fold together with a metal spoon.
Cut a piece of baking paper so that it is the same size as the bottom of a ramekin; it should just slot in and not come up the sides. Pour the mix on top. It should be about 2.5 fingers deep. Cook for 10 mins at 200.
When you take it out, let it stand for about a minute, then cut around the pud with a sharp knife. Now, holding the ramekin with a tea-towel (it's hot!) cover the top with an upturned plate then flip it. Carefully lift the ramekin and then peel (really carefully) the baking paper away from the top of the pud.
Sprinkle some icing sugar over the top and serve with cream (or Amarula works well!).
Eat! Absolutely gorgeous.
Note: you can pour the mix into a ramekin (with the baking paper) and keep it overnight or something but they need a little longer in the oven if you do that. Try about 11-12 mins. Also be aware that the ramekins want to be low and wide otherwise they tend to break in on themselves. #toptip.
RSS Feed
