A soft, warm individual chocolate cake with a rich, velvety molten chocolate centre that flows out as you cut into them. Surprisingly easy to make at home with no special techniques required, these come together in a few minutes and only take 10 minutes to bake. Serve them with a scoop of vanilla ice cream, fresh fruit and a dusting of cocoa powder or chocolate shavings.
Time to prep : 10 minutes
Time to bake : 10 minutes
Serves : 2
Ingredients
60g butter
85g dark chocolate chips
1 egg
1 egg yolk
2 tbsp caster sugar
1 tbsp plain flour
1 tsp espresso powder* (optional)
1 tsp vanilla extract
Pinch of salt
Extra butter and 1 tbsp cocoa powder for the ramekins*.
Method
Pre-heat a fan oven to 210ºC (see notes on air fryer timings, below).
To prepare the ramekins, lightly grease each one on the base and sides with butter and use a sieve to dust over the cocoa powder until it covers both the base and sides. Turn them upside down and tap out any excess cocoa powder. This will help stop the sponges from sticking.
Melt the butter and chocolate chips in a saucepan over a low heat, or in the microwave for 30 second blasts, until smooth.
In a mixing bowl, whisk the egg, egg yolk and sugar together until frothy using either a handheld whisk (for about 2 minutes) or an electric mixer for about 30 seconds.
Pour the melted chocolate and butter mix in with the whisked eggs and sugar and whisk again until even in colour.
Add the flour, espresso powder (if using), vanilla and salt and fold together until combined.
Pour the batter into the ramekins and bake for 10 minutes.
Remove from the oven (don't worry if they're still wobbly in the middle) and let them sit for 2 minutes. Then, turn them upside down onto the serving plate and let them sit for a further 10 minutes before removing the ramekin.
Serve immediately with ice-cream, chocolate shavings or fresh fruit.
Nutritional information:
(per serving)
540 cals
38g fat, 34g carbs, 8g protein
Good to know:
Vegetarian.
To make this gluten-free use GF flour.
Espresso powder helps to intensify the chocolate flavour but is an optional addition, otherwise just skip it out.
I used these regular sized dessert ramekins. Larger or smaller ramekins may have a varied baking time. You can also bake them in muffin tin holes (making sure you grease and dust them with cocoa powder before).
To make these in an air-fryer, set the temperature to 180ºC and bake for 10 - 12 minutes until the top is set but they still have a 'wobble' in the middle.