Molten Chocolate Cupcake
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Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 30 min.
Ready in
Ingredients
for
4
- For the cakes
- ⅔ cup semi-sweet chocolate (80% cocoa solids, chopped)
- 2 large eggs
- 5 Tbsps caster sugar (plus a little extra)
- 4 Tbsps unsalted butter
- 2 ¾ Tbsps all-purpose flour (sifted)
- 1 Tbsp cream (48% fat)
- For the topping
- 0.333 cup semi-sweet chocolate (80% cocoa solids, chopped)
- 1 Tbsp cream (48% fat)
How healthy are the main ingredients?
eggPreparation steps
1.
For the cakes: butter 4 ramekins or deep muffin tins and dust with a little sugar.
2.
Melt the chocolate in a bowl over hot (not boiling) water and leave to cool slightly.
3.
Whisk the eggs and sugar with an electric whisk until thick and pale.
4.
Stir the butter into the melted chocolate until well combined. Gradually stir into the egg mixture, followed by the flour and the cream, until everything is well blended. Pour the mixture into the ramekins and freeze overnight.
5.
Heat the oven to 190C,375F, gas 5. Bake from frozen for 12-15 minutes, until the cakes are cooked, but the centre is still liquid. Remove from the oven and allow to cool for 2 minutes.
6.
For the topping: heat the chocolate and cream in a heatproof bowl over a pan of simmering (not boiling) water until the chocolate has almost melted. Remove the bowl from the pan and stir until the chocolate has melted. Allow to cool slightly.
7.
Place the cakes on serving plates and spoon the topping on top of the cakes. Serve warm.
