Ingredients:
Semi-Sweet Baking Chocolate : 150gm
Butter : 150gm
Eggs : 2
Sugar : 1/3 cup
All-purpose Flour : 1/4 cup
Butter : for greasing
Method:
Generously butter the molds/ramekins/custard cups and dust the insides with granulated white sugar. Preheat oven to 180 C.
In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate (or Melt chocolate in microwave)
By the time beat Eggs and Sugar until light and fluffy.
Once chocolate is melted, remove pan from heat and add in butter. Mix until the butter melts fully.
Add chocolate/butter mixture into the eggs, add all-purpose flour and mix well until incorporated.
Divide the batter between the prepared mold (about 3/4 full).
Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet.You may have cracks on the top surface of the cakes.
(Shorter for molten inside, longer for stiff inside)
Place a dollop of softly whipped cream or vanilla ice cream on top of each warm cake.
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