Name: Molten chocolate cakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 2 tablespoon caster sugar, plus extra to dust; 170 gram dark chocolate, coarsely chopped; 85 gram unsalted butter; 2 tablespoon cocoa powder; 4 egg whites; 1/2 teaspoon cream of tartar; ice-cream or thick cream, to serve

Ingredients

2 tablespoon caster sugar, plus extra to dust

170 gram dark chocolate, coarsely chopped

85 gram unsalted butter

2 tablespoon cocoa powder

4 egg whites

1/2 teaspoon cream of tartar

ice-cream or thick cream, to serve

Method

1.Preheat oven to 220°C/200°C fan-forced. Grease six 1/3-cup muffin pans. Dust with extra caster sugar.

2.Combine chocolate and butter in a heatproof bowl. Stir over a pan of gently simmering water until melted and smooth. Remove from heat and stir in cocoa.

3.Using an electric mixer, beat egg whites with cream of tartar until soft peaks form. Add caster sugar, 1 tablespoon at a time, beating constantly until mixture is thick and glossy.

4.Stir a large spoonful of egg white mixture into chocolate mixture, then fold chocolate mixture into remaining egg white mixture. Spoon into prepared pans and bake for 7 minutes, until tops crack. Centres should remain gooey. Cool in pans for 1 minute and turn out onto plates. Serve with ice-cream or cream.

These cakes can be made ahead, spooned into prepared pans and kept in the fridge, loosely covered with foil, for several hours before baking. Chilled batter will need an extra minute to cook through.
Note

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Ingredients

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