A French Chef claims that the popular Chocolate Lava Cake was a result of a catering blunder. The dessert being served was supposed to be individual chocolate sponge cakes but someone took them out of the oven too soon so the centers of the cake were still gooey. There was no time to take them off the plates and bake them! The quick thinking Chef had his wait staff introduce these delights as Chocolate Lava Cake. Another United States Chef claims to have created this dish in New York in 1987.
Well whoever it was who first created this dish it is irresistible and still well loved across many nations today.
You will need:
100g butter, plus extra to grease
100g dark chocolate, chopped
150g light brown soft sugar
3 large eggs
½ tsp vanilla extract
50g plain flour
Sujon Raspberries (defrosted) and whipped cream (to serve)
Heat the oven to 180C/fan bake.
Grease 6 ramekins and place on an oven tray.
Put butter and chopped dark chocolate into a heatproof bowl and place bowl over a pan of hot water. Keep stirring until smooth. Set mixture aside to cool for 15 minutes.
Whisk (using an electric mixer) the light brown sugar and 3 large eggs (adding one egg at a time), followed by vanilla extract and plain flour.
Divide the mixture among the ramekins.
Bake in the oven for 10 minutes.
Run a knife around the outside of the ramekin and carefully turn over onto your serving plate.
Add the Sujon raspberries and whipped cream (optional).