A moist, rich cake that oozes lovely dark chocolate as soon as you dig into it. This recipe was adapted from Women’s Weekly: Best Food.
ALSO TRY: Chocolate millionaire’s shortbread cake
Gooey chocolate cake served with crème fraîche and pomegranates
- 60ml (¼ cup) butter, room temperature
- 60ml (¼ cup) cocoa powder, sifted
- 200g dark chocolate, roughly chopped
- 180g butter, room temperature
- 3 large egg yolks
- 80ml (1/3 cup) cake flour, sifted
- 4 large eggs
- 80ml (1/3 cup) castor sugar
- 15ml (1 tbsp) vanilla essence
- 250ml (1 cup) crème fraîche, to serve
- 160ml (2/3cup) sour cherry jam, to serve
- 250ml (1 cup) pomegranate seeds, to garnish
- fresh mint, to serve
Preheat the oven to 160°C. Brush the inside of 6 ramekins or 6 x 250ml metal moulds with the butter, ensuring you cover the base and sides. Sift some cocoa powder into the moulds and swirl it around to ensure it coats all of the butter. Shake off excess cocoa.
Melt the chocolate and butter over low heat until smooth and glossy. Remove from the heat and whisk in the egg yolks and flour. Set aside.
Whisk the eggs and sugar with an electric mixer until pale yellow and fluffy. Gently whisk into the chocolate mixture and spoon into the prepared moulds.
Bake for 10 – 12 minutes and rest in the mould for 2 minutes. The sides, base and top should be firm and cooked, with a gooey centre. Do not be tempted to bake for longer, as it sets more while cooling and the messier it is, the better.
Serve immediately with a dollop of crème fraîche and sour cherry jam on top. Sprinkle with the pomegranate seeds and garnish with the mint.