Molten Chocolate Cakes – taken from The Urban Baker
- Four tbsp butter, plus additional for buttering ramekins.
- Six squares Lindt eighty five % cacao chocolate.
- One big egg.
- One egg yolk.
- One tbsp granulated erythritol.
- One tsp flour.
Preheat oven to 450F as well as butter 2 4oz ramekins well. Dust ramekins with cocoa powdered as well as set aside.
Melt chocolate and butter together inside a small bowl set with a pan of simmering drinking water. Mix until smooth.
In a moderate bowl, conquer egg, egg egg yolk and erythritol together before lightened in colour as well as thickened. Add chocolate mixture and blend until combined. Mix in flour.
Divide between ramekins. At this stage, you can cover and chill for afterwards, simply bring to room temperature before cooking.
Bake 6 to 7 minutes. Sides is adjusted but center will nevertheless be smooth.
Invert upon a plate and let remain for ten seconds or perhaps so, then raise one edge of ramekin. Cake is going to fall out onto plate. Serve right away.