Chocolate Fondant / Chocolate Lava Cake / Molten Chocolate Cake

Doesn't that look amazing? This is the elusive {or fussy} cake that goes by too many names. What do you call it? I prefer Molten Chocolate Cake. Anyway, I got Heidi's blog as my assignment this month, which had so so many recipes, that the choice became qutie difficult. Now that I've began cooking, a lot of her savory recipes seemed interesting too, but in an effort to keep this blog all about the good stuff, I decided to stick with a dessert recipe. Since her blog is translated to English, I chose one of the easier recipes, I didn't want to lost in translation. And this satisfies a craving too.

Managing the Facebook page for the Secret Recipe Club has made me quite active about it, so there's no chance anymore of me missing a post, which, with the new stricter rules, is a good thing. Go on and like the page, and while you're at it, like the page for this blog too :)

Molten Chocolate Cake

Recipe from Tasty Kitchen via Heidi's World

100 g dark chocolate {I used 64%}
1 stick [113 g / 8 oz] unsalted butter
2 tsp [30 g] cocoa powder
2/3 cup icing sugar
2 eggs
2 egg yolks
6 tbsp flour

Instructions -

1. Preheat oven to 425 F [220 C]. Grease and line ramekins with castor sugar, optional, but it helps.
2. In a double boiler, melt together the chocolate, butter and cocoa. Remove from heat, and sift in the icing sugar.
3. Now add the eggs and the yolks, mixing well between additions. Sift in the flour, until just mixed, being careful not to overbeat.
4. Pour into prepared ramekins and bake 13-15 minutes, till sides are set but the centre is still jiggly. You might want to have one test run first, since the timing is crucial for this sort of cake.
5. Serve with ice cream, whipped cream, or a dusting of icing sugar.