" These are the yummiest cakes ever, my sons favorite. Use good quality chocolate, and avoid over-cooking, to be rewarded by crispy exteriors and meltingly soft centers. Its worth making them, just to see the joy in my kids faces ..."
- 200 grams dark cooking chocolate
- 200 grams butter
- 4 eggs
- 125 grams castor sugar
- 60 grams flour
- Preheat the oven to 200 degrees C
- In a double boiler, melt chocolate and butter (for double boiling, put chocolate and butter in a stainless steel bowl placed over a saucepan of shimmering water (a double boiler), making sure that the water does not touch the chocolate bowl. So the chocolate is melted only by the steam).
- Take it off heat and add sugar to the chocolate/butter mix, in a slow stream, while whisking well, for almost 5 minutes (use a beater if you have)
- Whisk eggs slightly with a fork.
- When the chocolate mixture is at room temperature, add the eggs in 4 parts, whisking well after each addition
- Fold the flour slowly, a little at a time,till it is incorporated. (to fold add a spoonful of flour at a time,mixing gently with a spatula or a metal spoon in a cut and turn motion, check web for technique)
- Pour the mixture into single cup-cake molds, till half of the mold is covered
- Put the cakes in the oven for 7 - 10 minutes and take it out once the outside is done and the center is still soft and gooey ( when u check the center with toothpick, should be gooey and not dry)
- Eat immediately for the yummiest molten cake ever .......
- Incase you want to eat the cakes later half cook the cakes initially and then put them back in the oven just before serving
- You could use coffee or Kahlua liqueur for added flavor
- Folding, basically implies, as little mixing as possible, to ensure the lightest batter possible
- Over cooking is a big possibility, so take out when center is really really gooey and you think its undercooked. If you wait for cake center to feel cooked, then the center will not be gooey, still tasty though)