Recipe
Sink your spoon into these chocolate dessert cakes
A rich, melt-in-the-middle chocolate dessert that’s simple to make yet impressive enough for any dinner table.
By Murdoch Test Kitchen
Few desserts are as comforting and indulgent as a warm chocolate cake fresh from the oven. These individual dessert cakes are rich, fudgy and deeply chocolatey, with a soft centre that pairs perfectly with a scoop of ice cream. Simple ingredients and a straightforward method make them an easy but elegant treat for any occasion.
Ingredients for chocolate dessert cakes recipe
Serves 4
1 tablespoon melted unsalted butter
115 g (4 oz/1/2 cup) caster (superfine)
sugar, plus 1 tablespoon extra
150 g (5 ½ oz) dark chocolate, chopped
125 g (4 ½ oz) butter
3 eggs
30 g (1 oz/1/4 cup) plain (all-purpose) flour
ice cream, to serve
How to make chocolate dessert cakes recipe
Preheat the oven to 180°C (350°F/ Gas 4). Grease four 250 ml (9 fl oz/ 1 cup) ramekins with the melted butter and coat lightly with the extra sugar. Put chocolate and butter in a small heatproof bowl. Sit the bowl over a small saucepan of simmering water, stirring frequently until the chocolate and butter have melted.
Take care that the base of the bowl doesn’t touch the water. Remove from heat. Whisk the eggs and sugar in a bowl, using electric beaters, until pale and thick. Sift the flour onto the egg mixture, then whisk the flour into the mixture. Whisk in melted chocolate. Divide batter between the prepared ramekins and place on a baking tray.
Bake for 30–35 minutes, or until set and firm to touch. Allow to cool in the ramekins for 10 minutes before turning out onto serving plates. If the cakes are reluctant to come out, run a knife around the inside edge of the ramekins to loosen them. Alternatively, serve them in the ramekins, dusted with icing sugar. Serve warm with ice cream or whipped cream.
Images and text from by Murdoch Books Test Kitchen, photography by Murdoch Books RRP $24.99.
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