So while living in London, I began to miss a lot of different kinds of food. A lot. But the things I missed the most were American steak (we’ll get to that later), Caesar salad (see previous post), and molten chocolate cake for dessert. These things are almost non-existent in the UK so I set out to make them myself. And boy was this one a hit with everyone that I had try it over here. They can’t get enough of it.
Cake Ingredients: Makes 6 individual cakes
1 cup all-purpose flour
7/8 or 0.875 cup superfine or caster sugar
3/8 or 0.375 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons shortening
2/3 cup water
1/4 cup vegetable oil
1 extra large egg
Once cooled, use a jam knife or other tiny non-sharp knife to remove the cakes from the tin. Run the knife around the outside of each cake, then tilt the knife in toward the center of the cake and up to pop it out. Flip the cakes over so they are upside-down, then place each on it’s own plate if you’re serving immediately, or on one big one if you want to store them in the fridge for a few hours/a day before they are served. Don’t worry if they are a little disheveled, you’re going to gouge out the centers anyway and cover them with ice cream 🙂
Now, take the same tiny knife and scoop out the centers of each cake, making sure not to go all the way through to the bottom and the plate underneath. Scoop out a circle about 1/2 inch in diameter and almost to the bottom of the cake.
Now spoon in some lovely chocolate syrup into these newly created vacancies. You can make your own using:
Chocolate Syrup Ingredients:
1/2 cup cocoa
1 cup water
2 cups sugar
1/8 teaspoon salt
1/2 teaspoon vanilla (not imitation!)
In a 2 quart saucepan, mix cocoa and water with a whisk. Heat over medium heat, stirring occasionally. Add the sugar and whisk until it dissolves. Bring to a boil. Reduce heat to medium-low and simmer for 3 minutes. Remove from heat, then add salt and vanilla. Stir to blend.
Next you’re going to want to make some AMAZING…
Chocolate Shell Topping Ingredients:
1 cup coconut oil
1 1/2 cups melted dark chocolate with 60% or more cocoa solids
Melt the coconut oil over very low heat. Mix in the melted chocolate until blended.
When you are ready to serve, heat each individual cake for 45 seconds in the microwave if it’s been in the fridge, or 30 seconds if it’s at room temp. Don’t worry if the chocolate bubbles over. Scoop out a very large scoop of Vanilla Bean Ice Cream on top of the hot cake. Spoon the chocolate shell topping over the ice cream and let harden for about 15-30 seconds. Then, serve!
It doesn’t get any better than this.