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While we’re not exactly chocoholics, K and I love a wee bit of chocolate every now and then. And this really hits the spot! Also, as you can tell, I’m posting this on Valentines’ evening…. So….. For those who are wanting to impress over the weekend, there’s still time. It’s never too late for chocolate!
This makes a great dessert for special occasions because it’s so rich and indulgent. It’s best eaten straight out of the oven to preserve that molten centre, but do beware, because it does contain half-cooked cake batter. If you’re super squeamish about eating half-raw egg….. I won’t recommend that you try this. Also, because of the semi-cooked state of this pudding, do try to use quality eggs (free range or organic).
It’s also oh-so-nifty and convenient that it cooks in 9 minutes! (In a preheated oven). 9!! You’ll barely finish digesting your main before these little cakes are out of the oven. I like preparing the batter and filling the ramekins to set aside, and popping them into the oven after the savouries are done. Minimum work for a warm dessert, YES.
While I normally use vanilla paste or extract in such recipes, I couldn’t resist trying out a new bottle of almond extract that Nielsen Massey just sent us! (Thank you!) We’ve been using Nielsen Massey’s Pure Vanilla Bean Paste for about 4 years and I love it sooo much that I’ve sent bottles of it to my relatives who bake. Unsurprisingly, their Pure Almond Extract is a perfect match for this dense and dark chocolate molten cake. The quality of the almond extract (like the vanilla paste) is truly superior; and a few drops makes a large difference in baked goods- a little really does go long way. If you’re not suited to the taste of almond, the original option of vanilla works very well in this recipe too:)
We’ve used large ramekins (3 inches in diameter), hence our cakes are shorter. If you prefer a taller cake, do use a smaller ramekin. The portion may look small, but it’s über chocolatey! Be sure to butter your ramekins well, as these are notoriously difficult to unmould. Serve with whipped cream, sorbet (raspberry is great with these), or a large scoop of vanilla ice cream.
CHOCOLATE MOLTEN CAKE
- 2 Tbs softened butter, plus more for buttering ramekins
- 1/6 cup caster sugar
- 1 large egg
- a few drops of pure almond extract (optional) OR vanilla extract
- 1 tsp plain flour
- 1/6 cup unsweetened cocoa powder
- a pinch of baking powder
1. Preheat the oven to 200°C and butter two ramekins liberally.
2. Cream the butter and sugar till light and fluffy.
3. Add the egg and almond/vanilla extract (if desired), beating thoroughly.
4. Sift the flour, cocoa and baking powder and add to the batter. Mix thoroughly.
5. Divide the batter into the two ramekins are bake in a preheated oven for 9 minutes.
6. The cakes should look done on top, with a slight wobble. Unmould and serve warm!