There is nothing more satisfying on a chilly winter's day than to slide that spoon over warm chocolate lava cake and seeing that molten chocolate running out of the center.
80g Dark chocolate pellets (or chopped chocolate block)
50g unsalted butter
50g Castor sugar / icing sugar
1 egg yolk
Pinch of salt
17g Plain flour
Cocoa powder for dusting
Preheat the oven to 200°c or 180°c fan force.
Butter 2 x ramekins and lightly dust with cocoa powder. In a microwaveable bowl place chocolate and butter and melt for 30 seconds, continue for 10 second burst while mixing with a silicone spatula in between. In a stand mixer bowl with a whisk attachment, place the egg, egg yolk along with the castor/icing sugar and whip until triple the volume. Once done, fold in the chocolate then fold in the flour and divide into the 2 moulds. Place the moulds onto a baking tray and bake for 8-9 minutes. Allow to cool for 2 minutes and de-mould onto a serving plate. Sift cocoa powder over the top and serve with either triple cream or a scoop of vanilla ice cream.
••• Happy cooking! I would really love to see your results. Please post a snap of your dish on instagram and tag with #jimmywongeats