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