A nice dark chocolate dessert with molten chocolate inside that can be made ahead of time.
|125 grams butter|
|5 teaspoons cocoa powder|
|100 grams fine dark chocolate|
|100 grams caster sugar|
|2 eggs||2 eggs yolks|
|100 grams plain flour|
Prepare the ramekin (150ml ceramic bowls) by melting 25 grams of butter, use upward strokes to brush the insides of the moulds. Make sure to cover the entire mould. Chill the moulds in a fridge or freezer. Once chilled, apply more butter on the insides of the ramekin and using a teaspoon of cocoa powder, coat the inside with the cocoa powder. Tip the mould so the powder spreads and sticks to the melted butter. Tip off any excess cocoa powder.
Combine the remaining butter and chocolate chunks and place them in a bowl over simmering water. Stir the chocolate and butter mixture until they melt and the mixture becomes smooth. Remove from heat and let it cool for about 10 minutes.
Using an electric mixer, whisk together the eggs, yolks and caster sugar until the mixture has a pale colour and creamy texture. Slowly sift the flour with the egg mixture and whisk until combined. Pour the melted chocolate to the egg mixture in thirds, whisk until all ingredients are well combined. Divide the batter evenly among the ramekin. The mixture can be frozen up to 1 month and cooked from frozen. If not freezing chill the batter for at least 30 minutes.
Heat the oven to about 180 degrees celsius. Place moulds on a baking tray and cook for about 12 minutes, until the top forms a crust. Remove from the oven and let it sit for about 1 minute. Loose the fondant from their moulds by slightly pulling them from the edges. Place a plate on top of the mould and turn it over.
Serve with vanilla ice-cream and berries. Dig in and enjoy the lava chocolate.