It’s been so long since I was last in the kitchen. Coupled with the crazy hot weather, I really did not feel like doing anything other than sitting in front of the telly. But, I do miss baking and I was afraid I’d lose my baking mojo if I’d stay away for another weekend.
So I thought I’d restart with something simple and something I have been wanting to try out for the longest time. My first time making molten chocolate, it was overbaked and tasted more like a brownie, and I have avoided making it all these time.
Thanks to Jerome who recommended this recipe – this time I made sure not to overbake it. It wasn’t as “molten” as I would have liked it to be, but it will have to do for now. Maybe one less minute in the oven next time…
Makes 2 x 7.5cm round cakes
56g dark chocolate couverture
56g unsalted butter
1 large egg
33g granulated sugar
15g plain flour
1) Preheat oven to 180C fan.
2) Melt the dark chocolate and butter over a water bath.
3) Whisk the egg and sugar using a stand mixer until mixture is pale and light.
4) Add a tablespoon of egg mixture into the chocolate mixture to lighten it, then pour the chocolate mixture into the eggs.
5) Sift the flour into the egg mixture and fold in gently, trying not to knock out too much air from the batter.
6) Divide the batter equally into 2 x 7.5cm buttered cake rings.
7) Bake in preheated oven for 7 minutes. Cakes should be risen but not cracked.