Molten Chocolate Cakes
Serves 2 | with Warm Cranberry Sauce
This decadent date night dessert has a cakey outside and an irresistible molten chocolate inside, and is sure to impress anyone's tastebuds!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Egg
(Contains: Egg)
½ cup
Bittersweet Chocolate Chips
(Contains: Soy May contain traces of: Milk, Fish, Sulphites, Crustaceans, Egg, Tree nuts, Peanuts, Wheat, Sesame, Mustard)
ÂĽ cup
Icing Sugar
(May contain traces of: Milk, Fish, Sulphites, Crustaceans, Egg, Tree nuts, Peanuts, Wheat, Sesame, Mustard, Soy)
4 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Milk, Fish, Sulphites, Crustaceans, Egg, Tree nuts, Peanuts, Sesame, Mustard, Soy, Gluten)
1 unit(s)
Honey
2 tbsp
Cranberry Spread
(May contain traces of: Milk, Fish, Sulphites, Crustaceans, Egg, Tree nuts, Wheat, Sesame, Mustard, Soy, Gluten)
1 unit(s)
Lemon
Not included in your delivery
5 tbsp
Butter*
(Contains: Milk)
0.06 tsp
Salt*
1 tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Grease 2 small oven-proof ramekins or 3 cups of a muffin tin with 1 tbsp softened butter. (NOTE: If you're using a muffin tin, there will be one molten cake per person and one leftover which can be wrapped tightly in saran wrap once cooled, then frozen.)
- Coat ramekins with 1 tbsp sugar. Carefully tap out excess sugar.
- Add chocolate chips and 3 tbsp butter to a medium pot over low heat. Melt, stirring constantly with a spatula, until smooth and glossy, 3-4 min. Remove from heat.
- While chocolate cools slightly, crack one egg and separate yolk from white. Discard egg white. Add egg yolk, remaining egg, icing sugar and 1/8 tsp salt to a medium bowl.
- Beat using a hand whisk or electric mixer until thickened and pale, 2-3 min.
- Add chocolate mixture and 2 tbsp flour to egg mixture. Stir with a spatula until combined, 1 min.
- Carefully wipe the pot clean.
- Spoon cake batter into prepared ramekins or muffin tin cups, filling all the way to the top.
- Bake in the middle of the oven until the sides are set but the centre still appears jiggly, 7-8 min.
- Meanwhile, heat the same pot over medium-high.
- While the pot heats, juice lemon.
- When the pot is hot, add 1 tbsp butter, then swirl the pot until melted. Add cranberry spread, honey and 2 tsp lemon juice.
- Remove the pot from heat, then stir until mixture melts, 1-2 min.
- Transfer ramekins or muffin tin to a wire rack and let cool for 1 min.
- Run a sharp knife around the inside of each cup.
- Cover both ramekins with a serving plate, then quickly invert both at the same time to unmold cakes. (NOTE: If using a muffin tin, repeat the same motion with a serving plate over top.)
- Divide cakes between plates, then spoon warm cranberry sauce over top
