Recipe: Molten Choc Cake

The Man, he’s not a desserts type of guy. But there is only ONE particular type of dessert that will win him over and that would be the Molten Chocolate Cake. Even if he is stuffed, he will always find room in his tummy for a good Molten Chocolate Cake! To him a GOOD Molten Chocolate Cake is the type when the gooey chocolate flows out when you cut the cake into half. 🙂

It’s been a while since I made him his fave dessert, so I decided that this will be the perfect ending for our stay-in dinner on a Saturday evening.

As I happily shared the pics of a rather successful Molten Choc Cake on twitter and Instagram, Crystal from Expat Bostanions asked for the recipe, so here I am now sharing it all with you all. 🙂

Molten Chocolate Cake
(Serves 2 – 4 depending on size of ramekins)

Ingredients:
– Semi-sweet Baking Chocolate: 56.5 g (or 2 ounce)
– Butter: 56.5g (or 2 ounce) plus a little more to grease ramekins [bring butter to room temperature]
– 1 egg
– Caster Sugar: 37.5g
– All-purpose flour: 20g

Method:
1) Pre-heat oven at 180 degrees Celsius.
2) In a double-boiler, melt the Semi-sweet Baking Chocolate. Once chocolate is melted, it will give off a shiny sheen. Remove bowl from heat and add in the butter. Mix well until butter melts fully and set aside mixture to cool.
3) In a medium mixing bowl, beat the egg and sugar until light and fluffy (for about 3 mins by electric mixer). Add in choc-butter mixture, all-purpose flour and mix till flour and choc-mix is well-incorporated into the batter.
3) Butter bottom and sides of ramekins and pour in batter until it’s 3/4 filled.
4) Bake in pre-heated oven for about 10 to 15 minutes. Shorter baking time if you like the inside to be goey and longer baking time if you prefer the inside to be a little harder.
5) Remove cake from ramekins.
6) Serve immediately with a little icing sugar dusted on top OR with a scoop of your fave ice-cream.

Enjoy!! 🙂

4 thoughts on “Recipe: Molten Choc Cake

  1. Carrie says:

    To him a GOOD Molten Chocolate Cake is the type when the gooey chocolate flows out when you cut the cake into half.

    Yeah, that’s what they are supposed to do.

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