Store Cupboard Standby : Quick chocolate cake in a cup
And we like easy recipes. And things you can make from stuff you’ve probably got in the cupboard.
So, as long as you keep some good quality dark chocolate on hand, you’ll probably got everything else you need for this quirky cake.
It really is a treat and a half.
These little cakes are meant to be baked separately – in muffin tins or mugs (yes, that’s what you do with your favourite mugs when the handle breaks). The individual servings are perfect for entertaining – or if you have trouble limiting yourself!
Recipe serves 6 (4 if you’re feeling greedy)
125 gram Dark chocolate (aim for 70% cocoa solids as a minimum), broken into pieces
125 gram Butter, cut into chunks
4 medium Eggs
75 gram Castor sugar
50 gram Self-raising flour
Preheat your oven to 180ºC (Gas mark 4). Grease a muffin tin or 6 individual mugs (or ramekins).
Toss the chocolate and butter together in a microwave safe bowl. Melt in the microwave in 30 second increments, stirring to blend as the ingredients soften. Set aside to cool.
Whisk the eggs and sugar together until pale and doubled in volume. Add chocolate mixture, then sift in the flour. Fold to combine.
Spoon the mixture into the cups and bake for 10-12 minutes until a toothpick comes out clean.
Really good bit
If you undercook these a bit, you’ll have a delicious chocolate fondant. Simply remove from the oven after about 8-9 minutes when they’ve just risen.
From the notebook of Katie Schenk
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