Individual fallen chocolate cakes
The only possible explanation for my recent craving for anything made of chocolates would be the almost unbearable stress from calculating deferred tax calculations. For almost a month, that was the only thing occupying my mind except when I was sleeping. The combination of sleep deprivation, anxiety and living off take away food has finally taken its toll. I have made within the last week chocolate brownies, chocolate pancakes and now the fallen chocolate cakes. I purposely saved the best chocolate for these cakes. It was Valhrona chocolates bought from Simon Johnson a couple of months back. The wait definitely paid off.
Gooey chocolate mixture in the middle.. yum
Ingredients
2 tbsp plain flour, plus more for dusting ramekins
113 gr unsalted butter cut into 4 pieces
225 gr dark chocolate
4 eggs plus 1 egg yolk
1 tsp vanilla extract
1/4 tsp salt
1/2 cup sugar
How to
1. Heat the oven to 200C.
2. Generously grease and flour 8 170 ml- ramekins. Tap out the excess flour and place the ramekins on a rimmed baking sheet.
3. Melt the butter and chocolate, and set aside.
4. Beat the eggs, yolk, vanilla, salt and sugar at high speed about 5 minutes until the mixture drops from the beaters in a smooth thick stream.
5. Scrape the egg mixture over the melted chocolate and butter; sprinkle the flour over the egg mixture.
6. Gently fold the egg and flour into the chocolate until the mixture is a uniform color.
7. Pour the batter into the ramekins.
8. Bake for 12 to 13 minutes. The center will jiggle slightly at the center when the ramekins are gently shaken.
9. Run a paring knife around the inside edges of the ramekins to loosen the cakes and invert onto serving plates; cool for 1 minute and lift off the ramekins.
Kitchen challenges 