Molten Chocolate Cake
The molten chocolate cake is the most delectable of desserts. It's deceptively simple, warm cake and a free-flowing chocolate lava centre.
Equipment
- 1 Sensor
Ingredients
- 1 teaspoon salted butter melted
- 200 g dark chocolate I used 40% cocoa solids
- 170 g salted butter cubed
- 50 g brown sugar ⅓ cup
- 35 g ground almonds 2 ½ Tbs
- 41 g plain flour 2 ½ TBS
- 4 eggs
Instructions
- Grease dariole mould.
- Prepare Ingredients
- Place chocolate in the Thermomix bowl. Grate 4 sec/Speed 9.200 g dark chocolate
- Add the butter and sugar to the grated chocolate. Melt 3 min/60 degrees/Speed 2.50 g brown sugar, 170 g salted butter
- Add ground nut and flour. Mix 30 sec/Speed 5.35 g ground almonds, 41 g plain flour
- Turn the Thermomix on 2 min/Speed 4. Drop one egg in at a time.4 eggs
- Fill the number of Dariole moulds needed until they are ⅘ full.
- Refrigerate the moulds and reserve any remaining batter in a glass container in the fridge for the future. The Dariole moulds must stay in the fridge for at least 30 minutes prior to cooking
- Pre-heat the oven to 200 degrees C.
- Bake for 13 minutes. The Molten Chocolate cake may still appear wobbly in the middle.
- Remove from the oven and allow it to stand in the mould for 5 minutes.
- Unmould and serve.
Notes
NOTES:
Ensure the batter rests for at least 30 minutes in the fridge prior to cooking.
Leave the cooked Molten Chocolate Cakes on the bench for 5 minutes prior to unmoulding.
This recipe can be made gluten free, please see FAQ for information.
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Nutrition
Calories: 400kcalCarbohydrates: 23gProtein: 6gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 128mgSodium: 175mgPotassium: 228mgFiber: 3gSugar: 12gVitamin A: 660IUCalcium: 51mgIron: 4mg
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