Prep 15 mins
Cook 9 mins
For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course. There were 16 of us in the course and we all fought over who got to lick the bowl. I've seen lots of recipes for lava cakes, but this one is slightly different because of the chocolate pieces placed in the middle of the batter. In the course we used 70% dark chocolate, but someone came up with the idea of using white chocolate for a lovely contrast. I can't wait to try it that way at home.
- Grease individual muffin tins. We used brown paper casings specially made for this dessert. I'm sure you can get them at baking supplies stores.
- Melt the chocolate and the butter together either in the microwave or on top of a double boiler.
- In a mixer bowl place the eggs, egg yolks the sugar and the vanilla essence.
- Beat for 7 minutes on high speed until very light, very creamy and probably doubled in volume.
- Lower the speed of the mixer and slwly add the chocolate/butter melty mixture. Mix until the two heady masses have been combined.
- Turn off the mixer.
- Add the flour and mix in slowly with a spatula. Try mixing in a Figure 8 pattern, that worked wonderfully in the course.
- Fill the casings until 3/4 full.
- Put two chocolate buttons deep into the middle of the batter.
- Place in the fridge for at least two hours, even longer is better.
- Preheat the oven to 190 degrees centigrade.
- Bake the cakelets for 9 minutes or until a crust has formed on the top, but the center is still fondanty and gooey and chocolately.
- Serve warm with Quick Pear Marmalade (Recipe #340741) either drizzled on top or on the side.