Individual cakes with molten centres — the dessert that made 'cut it open' a ceremony. The kind of simple, generous cake that disappears before it cools. Great as-is, or warmed for twenty seconds with a scoop of ice cream.
Prep 24 min Cook 42 min Serves 8 Hard
Ingredients
🧀Butter3 tbsp
🧂Salta pinch
🥚Eggs3
🫙Sugar1 cup
🫙Baking Powder2 tsp
🌶️Vanilla Extract1 cup, chopped
🫙Dark Chocolate2 cups, chopped
🥚Egg Yolk1 cup, chopped
Instructions
1
Preheat the oven to 175 C / 350 F, grease the tin and dust it so nothing sticks later.
2
Beat the butter with the sugar until light and fluffy, then add the eggs one at a time.
3
Sift in the flour, butter and leaveners and fold gently — stop the moment the batter comes together.
4
Bake until the top springs back when pressed, 28-38 minutes depending on your tin.
5
Once cool, slice and serve, or ice it generously and let the frosting set.
Chef's tip
Weigh your flour if you can; cup measures can be off by twenty percent either way.
