Double cream and cocoa powder, to serve ( or vanilla yoghurt or ice cream)
Instructions
Place chocolate and butter in a microwave-safe bowl.
Microwave on medium-high (75%) for 1 to 2 minutes,
stirring with a metal spoon every 30 seconds, or
until melted and combined. Cool completely.
Grease eight 175ml-capacity ceramic ovenproof
dishes. Sprinkle with flour. Using an electric
mixer, beat eggs and sugar for 8 to 10 minutes or
until thick and creamy. Fold in chocolate mixture,
then flour. Spoon mixture into prepared dishes.
Freeze for 1 hour.
Preheat oven to 200°C/180°C fan-forced. Place dishes
on a baking tray. Bake for 16 minutes or until just
set (cakes will wobble when touched). Make sure that
you do not over cook the cakes.
Stand dishes for 1 minute. Turn onto plates. Top
with cream. Dust with cocoa powder. Serve.
Serving
Suggestions
I like mine with vanilla yoghurt but I have also tried them with vanilla ice cream and it turns out pretty good too -) Enjoy -)
Originally Submitted
12/4/2013
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