Molten lava chocolate cake

I've always wanted to make a chocolate cake ,where the centre is all gooey and oozes out in a puddle of liquid chocolate !YUM ! Thanks to a 'foodie friend' who very kindly shared with me the you tube video of Chef Manu Chandra's molten lava cake...I made it and now happily would like to share it with you...the only addition i made to this recipe was some vanilla extract because I love that smell wafting out of the oven and I'm always apprehensive with a high content of egg yolk if the cake might turn out smelling 'eggy' !!!If you like the chocolate bomb that is available at 'Little Italy'...then you will love this one too !

This is the picture of the finished lava cake,I regret that I do not have a good enough picture of the molten chocolate...a good excuse to make it all over again...while the recipe calls for 4 portions,i split the batter into 6 portions,enough to satisfy and less butter per person that way !!!
Now, I need to do justice in describing this luscious cake...very low in flour and sugar,it's the perfect treat to get a chocoholic to do your bidding ;))...if you can ever use food to bribe someone then this should be at the top of your list !!!! Lol ! The thrill of unmolding a still hot cake to perfection was written all over my face...thanks to Manu Chandra of Olive Beach...it was a flawless recipe...only the baking time differs depending on your oven,so after 10 mts watch it like a hawk !!!! Silence prevailed as spoons were quickly pushed into the heart of this cake...which resulted in a fair bit of mess...should have expected that...maybe a picture of the chins dribbling with chocolate would have been more appropriate and endearing... but the next time I make it...I do hope to reduce the quantity of butter !

Recipe for Molten lava chocolate cake

Ingredients

Dark chocolate-100g

cooking butter-100g

Castor Sugar-40g

Eggs-2

Egg yolks-2

Vanilla extract-1 tsp or essence-2 tsps

Cocoa powder

Flour-20g (I used sifted wholemeal flour)

Icing sugar to dust over the top

Individual ramekins or like the chef suggests,small steel cups-greased with butter and dusted with cocoa by swirling it around the cup in a circular motion-tip the excess out.

Method:

Melt the chocolate and butter in a double boiler ,that simply means to melt over a pan of simmering water and not directly on the flame and also careful to not let the steam get into the chocolate.

Beat together eggs,egg yolks and Castor sugar with a whisk until combined,do not over whisk.

Add in the melted chocolate and mix,add the vanilla.

Whisk in the flour slowly to avoid lumps

Pour into the prepared molds and refrigerate for 3-4 hours ( i prefer to cover the top)

Before serving, bake in an oven pre-heated to 200 C,for 10 mts

If the top has still not set,leave it in the oven until it does.

Now,to unmold,run a palette knife around the cake...holding it with mitts put a plate on top and overturn in one fluid motion,it will slip out whole !

Dust the top with icing sugar...ideally it should be sieved but if you have impatient young members in your family like I do...it will look clumped...Sigh !!! ....that does very little to deter from the exquisite taste of gooey dark chocolate...for want of a better word...xxxxxxxxxx......