Lava cakes

Lava cakes

By
From
The Hang Fire Cookbook
Makes
4 cakes

These lava cakes are a great treat and ever so quick to make, especially if the ingredients are prepared in advance. Cooked on a cranking hot grill, we’re sure this sweet treat will satisfy that chocolate craving!

Ingredients

Quantity Ingredient
250g softened unsalted butter, plus extra for greasing
115g good-quality dark chocolate, (70% cocoa solids)
2 large eggs
50g caster sugar
1 tablespoon plain flour

To serve

Quantity Ingredient
icing sugar, for dusting
whipped cream
handful mixed berries of your choice

Method

  1. First, grease a 4-hole muffin tin with a little butter.
  2. Melt the chocolate and 250g butter in a bowl set over a pan of simmering water, stirring until smooth and well blended. Remove from the heat to allow to cool briefly.
  3. In a large bowl, whisk the eggs and the sugar until pale and fluffy, about 10 minutes. Slowly fold in the warm chocolate and butter into the whisked eggs, until smooth. Add the flour and mix to make sure all the ingredients are well blended. Pour the chocolate mixture into the greased tin. At this stage, you can keep the muffin tin with the mixture in the fridge for a couple of hours if you’re not ready to cook the cakes immediately.
  4. Prepare the grill for indirect cooking over medium heat. You’ll need to crank up the heat up to about 200°C to make sure you get a good bake on the cakes. (You could cook them in the oven at this temperature.)
  5. Put the muffin tin in the grill and close the lid for 10–12 minutes (or bake in the oven). If you’ve taken the tin straight out of the fridge, you might want to give it closer to 15 minutes. You’ll know when the lava cakes are ready as the tops should have a little crust, be firm and when the tin is wiggled, the mixture should not move. The centre is supposed to be runny like ‘lava’ and slightly uncooked. Take out of the grill or oven and let the cakes rest in the tin for about 10 minutes.
  6. When ready to serve, run a small flexible knife around the edge of each cake. Put a plate large enough to cover all the cakes on top, hold the tin and plate firmly and flip over to invert the cakes onto the plate. Tap the bottom of the tin to help loosen the cakes from their holes. Dust the lava cakes with a little icing sugar and transfer them to individual plates. Serve with berries and whipped cream.
Tags:
barbecue
BBQ
Southern
America
Deep South
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