This has become my favourite go-to recipe when I crave something delicious or we’re expecting visitors. I wanted to have a recipe up my sleeve that I can just throw together and get good results even without kitchen scales.
It is a modified version of Nigella Lawson’s recipe for chocolate cakes with a soft core. I have simplified the method and made the measurements easy to remember.
If you double the ingredients, you can pour the mix into a round baking dish to get an amazing chocolate cake – soft in the centre, pure heaven.
dark chocolate – 100 g bar or more (e.g. Green & Black’s 70% cocoa)
50 g butter (about 2 cm slice) – you can use coconut oil as well
4 eggs – beaten with a pinch of salt
50 g plain flour (about 5 tbs) – or make it gluten-free with wholegrain rice flour
sugar (about 5 tbs or to your taste) – I use coconut sugar or agave syrup
vanilla powder/extract (optional) – 1 tsp
Put the oven on 200 C. Prepare 6-7 ramekins (grease) or use silicone muffin cups.
I use a silicone muffin form that holds 7 muffins from Tupperware.
Melt the chocolate with butter on low heat, add sugar, beaten eggs and vanilla if you have. Stir in the flour thoroughly. You should get a shiny mixture that is not too thick, not too thin. Pour the mixture into your forms and bake for 10-12 minutes. You can also put the forms in the fridge and bake when your guests come (this usually requires 12 minutes).
Serve with sauces of your choice. I often blend a banana with a handful of blueberries or puree a mango. Enjoy!