Chocolate Molten Desserts

By Dixie Elliott

Chocolate Molten Desserts

Chocolate Molten Desserts. Chocolate lovers, beware: these self-saucing chocolate molten desserts will have you going back for seconds… and then thirds!

Makes 4

10g butter, melted

4 tsp caster sugar

200g dark chocolate, roughly chopped

100g butter

⅓ cup firmly packed brown sugar

2 eggs

⅓ cup plain flour

½ cup pure cream

1 tsp instant coffee granules

thick cream, to serve

1 Brush four ½-cup capacity tall dariole moulds or ramekins with butter. Spoon 
1 tsp sugar into each mould and roll to coat. Shake excess sugar from moulds.

2 Place 100g chocolate in a heatproof bowl over a saucepan of simmering water, taking care that base of bowl does not touch water, stirring until smooth.

3 Using an electric hand mixer, beat butter and sugar until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour and stir until combined. Stir in melted chocolate and spoon into moulds. Place moulds on a tray and refrigerate for 20 minutes or until firm.

4 Preheat oven to 180˚C. Transfer tray with desserts to oven and cook for 15-18 minutes or until desserts are cooked on the outside and slightly soft in the centre. Heat pure cream and coffee granules in a small saucepan over medium heat until small bubbles form around edge of cream. Remove from heat; add remaining chocolate. Stir until a smooth sauce forms. Pour sauce into a serving jug. Turn desserts out onto serving plates. Serve with thick cream and chocolate sauce.



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