Name: Soft-centred chocolate cakes
Cook time: 30 min
Total time: 30 min
Ingredients: 155 gram (5 ounces) dark eating (semi-sweet) chocolate, chopped coarsely; 125 gram (4 ounces) unsalted butter, chopped; 3 teaspoon instant coffee granules; 2 eggs; 2 egg yolks; 1/3 cup (75g) caster (superfine) sugar; 1/4 cup (35g) plain (all-purpose) flour; 2 teaspoon cocoa powder

Ingredients

155 gram (5 ounces) dark eating (semi-sweet) chocolate, chopped coarsely

125 gram (4 ounces) unsalted butter, chopped

3 teaspoon instant coffee granules

2 eggs

2 egg yolks

1/3 cup (75g) caster (superfine) sugar

1/4 cup (35g) plain (all-purpose) flour

2 teaspoon cocoa powder

Method

1.Preheat oven to 200°C/400°F. Grease six-hole (¾-cup/180ml) texas muffin pan well with softened butter.

2.Stir chocolate, butter and coffee in small saucepan, over low heat, until smooth; cool 10 minutes. Transfer mixture to large bowl.

3.Beat eggs, egg yolks and sugar in small bowl with electric mixer until thick and creamy. Fold egg mixture and sifted flour into barely warm chocolate mixture.

4.Spoon mixture into pan holes; bake 12 minutes.

5.Gently turn puddings onto serving plates, top-side down. Dust with sifted cocoa powder and serve immediately.

These cakes should be served shortly after they come out of the oven. If they are allowed to sit for a few minutes, the gooey centre will firm up and the chocolate won’t ooze out when they’re cut. Warning: the melted chocolate centre will be hot, so take care when biting into the cakes.
Note

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Ingredients

Method

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