Last month I was chatting with my mother and I almost fell off my chair when she said, “I just got this amazing recipe for Molten Chocolate Cake.. and it is so easy to make”. Now you might ask, why did I fall off the chair? Well, let me explain; in most traditional Indian families the woman is not only the queen of the house but most certainly the ruler of the kitchen. However, my family is a little different. My non-traditional mother has never entered the kitchen, as a result I was utterly surprised when she mentioned molten chocolate cake, cooking and easy in the same sentence. I slowly discovered that the cooking bug had bitten her; not only was she cooking cakes but also lemon meringue pies, asparagus soufflé and lamb stew. I now look forward to mother & daughter bonding over recipes which, until now, were restricted to father - daughter conversations (Yes, my dad is a fantastic cook!). Below are the pictures and recipe for MCC – pretty easy and a lot of fun !
RECIPE:
455g best-quality cooking chocolate (70% cocoa solids)
50ml (less than quarter cup) hot espresso or good strong instant coffee
125g butter, plus extra for greasing
6 eggs, free-range or organic, separated
200g caster sugar
100g ground almonds
100g rice flour
1 small handful chopped hazelnuts, toasted
Melt 125g chocolate with the coffee, then pour into small ice-cube moulds and freeze until hard. Take 6 small 3 inch pastry rings, dariole moulds or cappuccino cups and grease well with some butter. Place in the fridge while you make your sponge mixture. Melt the remaining chocolate with the butter in a bowl over a pan of boiling water, then in a separate bowl whisk the egg whites with the sugar until firm. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture. Preheat the oven to 190ºC/375ºF/gas 5. Take your moulds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture. Cover with the rest of the sponge mixture so each ice cube is completely enveloped. Bake in the preheated oven for about 18–20 minutes, then remove carefully from the moulds while hot. Serve immediately sprinkled with hazelnuts
RECIPE:
455g best-quality cooking chocolate (70% cocoa solids)
50ml (less than quarter cup) hot espresso or good strong instant coffee
125g butter, plus extra for greasing
6 eggs, free-range or organic, separated
200g caster sugar
100g ground almonds
100g rice flour
1 small handful chopped hazelnuts, toasted
Melt 125g chocolate with the coffee, then pour into small ice-cube moulds and freeze until hard. Take 6 small 3 inch pastry rings, dariole moulds or cappuccino cups and grease well with some butter. Place in the fridge while you make your sponge mixture. Melt the remaining chocolate with the butter in a bowl over a pan of boiling water, then in a separate bowl whisk the egg whites with the sugar until firm. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture. Preheat the oven to 190ºC/375ºF/gas 5. Take your moulds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture. Cover with the rest of the sponge mixture so each ice cube is completely enveloped. Bake in the preheated oven for about 18–20 minutes, then remove carefully from the moulds while hot. Serve immediately sprinkled with hazelnuts
1 comment:
awesome. napp the lava cake over with some thick vanilla sauce and dust with cocoa.
so when can i taste it?
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