Molten chocolate cakes
(at time of publication)
- 150g dark chocolate, broken in pieces
- ½ cup lite evaporated milk
- 2 eggs
- 4 tablespoons castor sugar
- 2 tablespoons flour, plus extra, to dust
- icingfrostingX sugar, to dust
1 Put chocolate and evaporated milk in a saucepan over a low heat. Stir until chocolate has just melted. Remove from heat and set aside to cool.
2 Spray six, half-cup ramekins or small coffee cups with oil. Dust with extra flour.
3 Beat eggs and sugar in a large bowl until thick and pale, and at least double in volume. Add chocolate mixture and sift in flour. Gently fold until just combined.
4 Divide mixture evenly between ramekins. Refrigerate for at least 2 hours.
5 When ready to eat, preheat oven to 200ºC. Bake for 10-12 minutes, until cooked at the sides but still soft in the centre. Remove from oven and set aside for a few minutes. Serve in ramekins, or run a knife around the edge and turn cakes out on to plates. Dust with icing sugar. Serve with berries and vanilla yoghurt.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 6g
Dietary fibre 1g
Cooking for just 10 minutes makes the cake centre molten, but don’t worry if you over-cook them – they will still taste amazing.
Remember, dishes like this are an occassional treat, not everyday meals.
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