Soft-centred chocolate cakes

Soft-centred chocolate cakes

By
From
So French So Sweet
Serves
4

The secret to these little cakes is not to overcook them, so the centres remain soft.

Ingredients

Quantity Ingredient
150g dark chocolate, chopped
30g butter, cut into cubes
2 egg yolks
20g plain flour, sifted
3 egg whites
pinch cream of tartar
55g sugar
1 tablespoon dark chocolate bits
cream, ice cream or custard, to serve

Method

  1. Preheat the oven to 220°C. Butter four 185 ml soufflé dishes.
  2. Place the chocolate in a microwave-safe bowl and microwave on high for 30 seconds. Stir the chocolate for a few seconds, then microwave for another 10 seconds. Stir again, then microwave for 10 seconds more. Stir again. Repeat until the chocolate is melted and smooth. Stir the butter into the melted chocolate until very smooth. Set aside to cool a little, then whisk in the egg yolks and sifted flour.
  3. Using electric beaters, beat the egg whites and cream of tartar until stiff peaks form. Gradually beat in the sugar until well combined. Fold the egg whites into the chocolate mixture until combined.
  4. Half fill the prepared dishes with the chocolate mixture. Place 1 teaspoon of chocolate bits in the centre of each, then top with the remaining mixture and smooth the top. Bake for about 10 minutes. The soufflés will rise and the centres will be soft.
  5. Serve in the dishes or turn out onto plates. Serve warm with cream, ice cream or custard.
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