Oozing with warm, rich, chocolate indulgence, you won’t believe how easy these are to make, plus they can be made ahead for a gentle re-heat before serving.
Serves 6
You’ll need large muffin tins for these.
Ingredients
You’ll need large muffin tins for these.
3 tbsp soft butter
350g dark chocolate melted and cooled slightly (we like using approx. 1.5 packs of Whittakers Dark Ghana chocolate blocks)
¾ cup castor sugar
4 large eggs, beaten
1 teaspoon vanilla extract
1 tbsp of gluten free flour
Method:
- Beat the butter and sugar until pale, and start beating in the eggs one at a time. and salt, then the vanilla. Add the flour, salt and vanilla and slowly, start adding in the chocolate until a smooth and creamy cake batter starts to form.
- Pour the batter in to 6 of the muffin tin moulds, lined with baking paper and cook for 10 minutes.
- Remove the cakes and carefully place something like a very light chopping board on top of the cakes to be able to flip and tip the cakes out of their moulds – at which point they will be upside down and very delicate. Carefully re-plate the right way up in preparation for serving.
- If making ahead: let the cakes cool in the tins, remove and refrigerate until needed. Place in a warm oven at 110 celcius to warm through and for the centre to become molten. Approximately 15 minutes.
Serve hot and with your favourite creamy topping: whipped cream, coconut yoghurt, or ice cream.
Serve these with whipped double cream, the same unwhipped in a jug, creme fraiche, creme anglaise or ice cream.