The best thing about this dessert is that you can prepare it well in advance and cook it before serving! Imagine a cake on the outside but when you spoon into it, a hot molten layer of runny chocolate! Serve with a cold scoop of ice cream or cream and your guests will be left wanting more! The original recipe came from a marketing brochure I picked up at a food and wine show many years ago.
Hints & Tips
- The spare Egg Whites can be used to make Chewy Almond Biscuits!
- Veg
- Category: Baking - Desserts, Desserts, Vegetarian
Ingredients
- 300 grams Melted Butter
- 300 grams Lindt Chocolate - 200g 70% Cocoa, 100g Extra Creamy Milk
- 6 Egg Yolks
- 9 Whole Eggs
- 90 grams Plain Flour
- 225 grams Sugar
Instructions
- Grease 8 x 250ml Ramekin or ovenproof dishes with butter.
- Mix melted butter and chocolate over a low heat until chocolate has melted.
- Whip the whole eggs and egg yolks with sugar with an electric mixer until pale in colour.
- Pour the melted chocolate mixture on the eggs and mix.
- Fold in the flour.
- Divide the cake batter into the 8 ovenproof dishes.
- Place in the fridge for at least 2 hours until completely set.
- Before serving, pre-heat oven to 200 degrees Celsius.
- Bake in over for 15 – 20 minutes until cakes have risen and are set.
- Serve immediately with cream or ice cream.
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