Molten Spiced Chocolate Cake

It was my 25th birthday on Monday, and I took the day off work to stay at home and be totally lazy! Around the middle of the day, I was craving a nice chocolatey fix, so took inspiration from my cousin’s roommate and decided to make a simple molten chocolate cake!

I wanted something simple but rich, which would taste sinful but not take me ages to do. And I think I’ve found the perfect thing!

Andrew and I collect the glass ramekins which Gü sell their amazing desserts in, so I wanted it to fit in there. And voila! All you need is a whisk – electric, part of your food processor or just the normal kind – and a few bowls, and not that many ingredients!


Makes 6 mini molten cakes

125g (about 3/4 cup) butter

1x100g bar of good quality dark chocolate (I used 80% cocoa, but anything above 70% would be just as good!)

2 whole eggs

2 egg yolks

4 tbsp sugar (many recipes specify caster sugar, but I used a mix of demerara and dark brown sugar)

1 tsp cinnamon

1 tsp ground allspice

1/2 tsp nutmeg

pinch of chilli powder

2 tsp flour

Preheat the oven to 230C, and butter and flour half a dozen small ramekins.

In a double boiler, melt the chocolate and butter together. If you don’t have one, put them together in a microwavable bowl, cover gently with cling film or a plate, and microwave on medium for a minute, taking it out after 30 seconds to make sure it’s melting properly and hasn’t exploded anywhere.

Whisk the eggs, yolks and sugar together until light and creamy, which takes about 5 minutes on an electrical whisk at medium speed.

When the chocolate mixture has melted, add that slowly to the eggs-and-sugar mixture and combine completely. Then add the spice powders slowly and combine.

Carefully fold in the flour – this is just to give it volume, you don’t want to undo any of the whipping you’ve already done. Fold it through carefully and add any chopped nuts at this point if you want to.

Divide the mixture between the ramekins and bake for 6-7 minutes.

Remove from the oven and let it cool for 15 seconds before turning it out onto plates or serving.

Enjoy on its own or with some coffee!

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