Molten Chocolate Pots

Chocolate ..... hmmmm,  you can never get enough of it, can you.  Though I must admit I personally am not a great chocolate fan.  Prefer anything citrus anyday.  But what to do - it is the ultimate in food fantasy :)


So it was all about chocolate these past few days - brownies, cakes, cheesecakes and of course the Decadent Molten Chocolate Pot.  Fairly simple to make and always a big hit.   Only once your spoon cuts through the crust do you find the molten center.

It rose beautifully - lovely cracked top - which you cannot see as I dusted it with icing sugar, and a soft molten center.  Do be careful when eating this because you will burn your tongue


What you need


Baking Chocolate - 115 gms
Butter - 115 gms
Eggs - 2 largs
Sugar - 75 gms
Flour - 40 gms


And now to make it

• Grease 4 ramekins with butter and keep aside.
• Melt the chocolate with the butter over a double boiler.  Please do not do this in the microwave nunless you are an expert in chocolate.  Its so easy to burn.
• Beat the eggs and sugar till light and fluffy.  I do find it easier to use a hand mixer rather than by hand.  This needs to be done for at least 5 min as this is what causes the cake to rise.  There is no baking powder or any other raising agent.
• Mix the melted, slightly cooled chocolate into the egg mixture till well incorporated.  
• Fold in the flour.  Fold and not mix - do not over mix.
• Pour into the ramekins, place on a tray and bake for 10-12 min at 180 C.
• Dust some icing sugar on top and serve with cream or strawberries

Note - to make options you could add coffee dissolved in water or cointreau to the chocolate.

Ice Cream Bombe

Hectic weekend with dinner and lunches out with friends.  Which automatically leads to the question from the kids - whats for us ?  So this was all about pacifying Aakash.  Poor Shreya had to take a backseat but its not such a problem cause she never eats the desserts anyways :)

So, courtsey my son, I did a icecream cake - my first attempt so its not finished the way I would have liked it to be.

Start with a good basic cake.  Not a sponge please.  I put some marmalade in mine to give it an orange twist.

Line a round basin with clingfilm and line this with the cake, sliced in the centre and cut into triangles.  Fill all the gaps with leftover cake and put in the freezer to set.  

Soften icecream - any flavour - I used vanilla and mango - and layer the inside of the frozen cake with this, following the shape of the cake.  First layer was vanilla and then mango.  I went adventurous and filled the centre with some Raspberry sorbet.  Cover with cling film and put back in the freezer to set.  

Made this in the morning so it got about 8 hours to set.  When ready to serve, upturn on a plate.  

  

Could have been a better looking presentation.  Next time this is going to get covered with Chocolate or cream. But I must admit it was really tasty