j's birthday cake request this year was simply "something super chocolatey" so i set off to pinterest to try and find something awesome and came across this recipe.
because the recipe only made 6 ramekins (or muffin cases in my case) worth of cake, this seemed like a good option, as making one huge cake would only result in us both eating the entire thing. however, the recipe is also measured in cups, which i don't work in with baking, so i spent way too much time faffing and converting and basically panicking that it was all going to go wrong!
thankfully, they turned out bloomin' amazing, so i thought i'd share my converted recipe with you so that you can give them a go too. i'm even contemplating making them again as a new years day dessert!ingredients:
180g dark chocolate
2 egg yolks
60ml double cream
120g unsalted butter
40g caster sugar
30g self-raising flour (i always use dove's farm gluten free flour)
1/2 teaspoon vanilla extract
to make the lava centres:
melt 60g chocolate and 60g of double cream in a bowl over a pan on a low heat. whisk gently to blend, then put in the fridge for about 2 hours. once firm, use a teaspoon to mould the chocolate into 6 balls and place back in the fridge until needed.
to make the cakes:
preheat oven to 200º and line a cupcake or muffin tray with 6 muffin cases. melt 120g chocolate with 120g butter into a bowl over a pan on a low heat.
in a separate bowl, whisk together the eggs, egg yolks, sugar and vanilla extract for about 5 minutes on a high speed until thick and light. fold the melted chocolate mixture and the flour into the egg mixture until just combined.spoon the mixture into the cases and then pop a chocolate ball into the centre of each.
bake for 10-13 minutes or until the cake is firm to the touch. leave to cool for 5 minutes, remove from the cases and serve immediately (maybe with some ice cream or fruit!)