One of my favorite dessert.
Imagine filling your mouth and lips all over with warm melting chocolate fudge, while enjoying the crispy outer layer. Blissful!
Make 4 portions
Ingredient:
100g Dark chocolate
100g Unsalted Butter (with extra to grease the trays)
2 eggs
60g White sugar
20g All purpose flour
1/2 tablespoon Vanilla extract (optional)
Cocoa powder
Icing Sugar
1) Preheat oven 180C/356F.
2) Butter four round metal baking pans or ramekins. (around 120ml each) Line with a small piece of baking sheet at the bottom. And sprinkle with cocoa powder.
3) Melt chocolate and butter in a bowl, set over a pan of hot water. Stir until smooth and set aside to cool down.
4) Mix sugar and eggs one by one. Beat until creamy and fluffy. Add vanilla extract and fold in sieved flour with a spatula.
5) Mix chocolate mixture into the egg mixture. Mix well.
6) Divide the mixture among each pans or ramekins equally.
7) Bake for 7-9 minutes.
8) Pour upside down, top with icing sugar and serve hot.
Notes:
1) You may put the mixture in the fridge and bake before serving.
2) Every oven may have different properties, hence exact time of baking may varied. As long as the surfaces are firm, while poking with a toothpaste or needle, the middles should be creamy and squidgy. It will become normal chocolate cake (without the molten texture) if over done.
3) The baking sheet will help the cake come out of the mold. Run a knife around the edge will help too.
4) Serve onto individual plates. Whipped cream, mint leaves and/ or strawberry may be added as garnish.
Imagine filling your mouth and lips all over with warm melting chocolate fudge, while enjoying the crispy outer layer. Blissful!
Make 4 portions
Ingredient:
100g Dark chocolate
100g Unsalted Butter (with extra to grease the trays)
2 eggs
60g White sugar
20g All purpose flour
1/2 tablespoon Vanilla extract (optional)
Cocoa powder
Icing Sugar
1) Preheat oven 180C/356F.
2) Butter four round metal baking pans or ramekins. (around 120ml each) Line with a small piece of baking sheet at the bottom. And sprinkle with cocoa powder.
3) Melt chocolate and butter in a bowl, set over a pan of hot water. Stir until smooth and set aside to cool down.
4) Mix sugar and eggs one by one. Beat until creamy and fluffy. Add vanilla extract and fold in sieved flour with a spatula.
5) Mix chocolate mixture into the egg mixture. Mix well.
6) Divide the mixture among each pans or ramekins equally.
7) Bake for 7-9 minutes.
8) Pour upside down, top with icing sugar and serve hot.
Notes:
1) You may put the mixture in the fridge and bake before serving.
2) Every oven may have different properties, hence exact time of baking may varied. As long as the surfaces are firm, while poking with a toothpaste or needle, the middles should be creamy and squidgy. It will become normal chocolate cake (without the molten texture) if over done.
3) The baking sheet will help the cake come out of the mold. Run a knife around the edge will help too.
4) Serve onto individual plates. Whipped cream, mint leaves and/ or strawberry may be added as garnish.
No comments:
Post a Comment