Warm Chocolate Cake by Chef Abiodun Williams

My sister got me interested in making the Warm Chocolate Cake because she was always craving it. She always buys it from the store, no matter how many times I tried to convince her to make it herself. I decided to show her how easy it was to make it with simple ingredients that could be found in her kitchen.

The cake has four main ingredients butter, eggs, sugar and chocolate. Every recipe varies depending on the ratio of ingredients.

I believe it’s more efficient to use one type of measuring tool and I recommend a scale. Using a scale gives you a more accurate measurement of ingredients, which is very important when it comes to making a dessert. I included a link to convert the measurements.

http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm

Other names: Chocolate Lava cake or Molten Chocolate Cake. Recently found out it was called Chocolate fondant pudding in London.

Tools needed: Mixing bowls, Measuring scale or measuring cups (pref: Scale), Whisk, Ramekins, Mixing spoon or Spatula,

INGREDIENTS:

Semi-Sweet Chocolate  10oz

Unsalted Butter                                11 oz

Whole Eggs                         6 each

Egg Yolks                              6 each

Confectionary Sugar       11oz

All- purpose flour             5.5 oz

For Ramekins:

Butter (melted)                                6 oz

Granulated Sugar             6 oz (can also be coated with you favorite nuts)

Ice Cream (optional)

Method:

–          Pre- heat oven to 350F degrees

–          Prepare ramekins by thoroughly brushing the sides with melted butter and coat the side with sugar, shaking to remove excess.

–          Weigh out all the ingredients individually.

–          Sift the all purpose flour

–          Melt butter and chocolate in microwave. (Melt with 20 second intervals, to avoid burning chocolate)

–          Whisk together the egg yolks and confectionery-sugar, making sure you have a smooth mixture.

–          Add the whole eggs to the yolk-sugar mixture and whisk till smooth.

–          Slowly whisk the chocolate/ butter mix to the egg.

–          Mix in all purpose flour ( try not to over mix the batter)

–          Let the batter chill in the refrigerator for about 1 hour. Batter can be made about 4 days ahead of time.

–          Divide the batter evenly into the ramekins. The ramekins should be almost full.

–          Bake for about 10 – 15 minutes, until the side is set, but the center is semi- liquid.

–          When done, sprinkle with some confectionery sugar , serve with ice cream or whipped cream

• Garnish with berries.
• *Coated my ramekin with hazelnut grains rather than sugar*Enjoy baking. Let me know how it turns out.Thanks Guys.@olawilliams
  @Chefawilliams
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