MOLTEN CHOCOLATE CAKES, FOR TWO

MOLTEN CHOCOLATE CAKES, FOR TWO

It’s late-ish… Close to 9pm. Grocery stores are closing in mere minutes, too soon to venture out and grab something, and your pantry is looking a little scarce.

But you’re hungry. 

Not for a pb&j or for the weird apple sitting alone in your fruit bowl. Not for popcorn, and not for cheese. 

You want cake. Chocolate cake, to be specific, and it absolutely must be gooey.

We’ve all been there. Nothing to be ashamed about. 

Today I’ll be sharing with you the quick little recipe for two small molten chocolate cakes that we use often. They’re low-fuss, require few ingredients and make minimal mess. And, there’s two of them. That’s right — two — so you can whip them up and share them with your boyfriend/girlfriend/great aunt Dorice, or you can be your own best friend and put one away for tomorrow night so that when your sweet tooth hits, you won’t be left with the saddest reality of them all: no cake

But first, let’s talk ramekins. 

I was recently doing some mug shopping and stumbled across this set of two Chasseur La Cuisson Ramekins and added them to my cart immediately. See, a few years back I won a Chasseur Round French Oven in the colour ‘Caviar’ as part of a food photography competition, and ever since then I’ve been collecting bits and pieces of the Chasseur Caviar range whenever possible. The ramekins featured in these photos are part of the Caviar range, so they fit into my cookware collection perfectly in terms of aesthetics, while also being an essential in the making of these mini cakes. So, if you’re in need of some chic ramekins, you can find the exact ones featured in this post here.  

MOLTEN CHOCOLATE CAKES, FOR TWO

recipe adapted from this one by Sally’s Baking Addiction

100g dark or milk chocolate, roughly chopped

1/4 cup coconut cream

4 tbsp coconut sugar

2 tbsp coconut oil

2 tbsp egg [crack one egg in a bowl, whisk it, then use 2 tbsp]

6 tbsp plain flour

1/4 tsp baking powder

1/8 tsp baking soda

Preheat the oven to 180°C. Put 1/2 tsp of liquified coconut oil in each ramekin, and use a pastry brush to ensure the entire inside of each ramekin is coated. Place the ramekins on an oven tray lined with baking paper.

Place 80g of the chopped chocolate into a microwave-safe bowl, and add the coconut cream. Microwave for 20-30 seconds, or until the chocolate has completed melted. Stir the mixture well.

Mix in the coconut sugar, coconut oil and egg until thoroughly combined.

In a small bowl, mix the flour, baking powder and baking soda. Pour this into the wet ingredients and fold until there are no lumps and everything is mixed well.

Pour the mixture evenly into the two prepared ramekins. Divide the remaining chocolate between the ramekins, placing in the centre of the batter and submerging it with a spoon. You want the chocolate to completely sink into the cake batter.

Bake for 15-17 minutes, rotating the tray at 8 minutes. You’ll know they’re done when the edges are completely set but the centres are slightly gooey.

At this point, you can either eat them as they are [so yum!], or add some ice-cream/yoghurt and fruit. In these photos, we used vanilla bean coconut yoghurt with frozen raspberries, but they’re just as yum with vanilla bean ice-cream and sliced banana. Your choice!

Now, the key to always being just 20 minutes away from molten cake deliciousness is making sure to have the above 8 ingredients on hand at all times. We do this by buying organic dark chocolate in bulk [I don’t like snacking on dark chocolate, so our stockpile never diminishes], and making sure to buy a can or two of full-fat coconut cream each time we do our grocery shop. Every other ingredient is something we always have on hand, so it’s really easy to whip up last minute. 

Bonus points if you buy 4, 6 or 8 ramekins, and then you’re always ready for an epic dessert, post-impromptu dinner party. 

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Feel like giving these a go? Make sure to tag me in any photos you share on insta [@agirlandgrey] so I can see how they turned out for you!

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