To be honest, Dominos had spoilt this little treat of a cake for me years ago. But since I’m just back from a week long Diwali break, I needed to continue the food coma I was already in. It isn’t winter yet, but summer seems long gone. A warm chocolate cake with a molten centre oozing liquid chocolate goodness seemed just about right. I looked up a few recipes online and settled with the one from Food and Wine. Instead of caramel, it’s chocolate filled.
3/4 cup dark chocolate
1/4 cup salted butter
1/4 cup sugar (I used brown, you could stick to regular)
2 small eggs
1 small block/cube dark chocolate (1 inch approx)
Grease 2 ramekins (10 oz each) with butter and dust with a mix of 1 tsp cocoa and 1 tsp flour, and keep aside.
Melt chocolate and butter in microwave for 1 min. Stir any bits of chocolate. Don’t keep it in the microwave for long, else the chocolate will burn.
In another bowl, whisk the eggs and sugar for 3 – 4 mins till light and pale.
Add the chocolate mixture into this egg and sugar mixture and mix till blended.
Tip the 1/4 cup flour and gently fold it in.
Pour the batter 1/4 way through the ramekins, place the chocolate block and pour the remaining batter to cover.
In a preheated oven of 200 C, place the ramekins and bake for 20 mins. The top should be slightly cracked and centre should be wobbly.
Let it sit for 10 mins before you take them out of the ramekins. Use a butter knife on the sides so the cake doesn’t stick to the ramekin walls. Turn it upside down and pat on the bottom so the cake falls out on your palm. Dust with icing sugar and serve.