This dessert is ideal for chilly Autumn or Winter months but is sure to be as popular all year round because it contains two of the most desirable dessert components- ice cream and chocolate! The recipe does not contain any baking powder because it is a fairly flat cake but has some depth to it as a result of the eggs. I prefer using almond powder-alternatively you can crush whole almonds in a coffee grinder to make almond powder or use cake flour instead.

Warm Chocolate Cake Recipe

Recipe by Georgia
Total time: 7 minutes
Yield: 4 (6cm diameter mini cakes)

  • 2 tablespoons butter (not heaped)
  • 100g dark chocolate  
  • 2 medium eggs
  • 2 tablespoons sugar 
  • pinch of salt
  • 2 tablespoon cocoa powder
  • 3 tablespoons almond powder or cake flour 
 Cooking Directions

1. Preheat the oven to 180 degrees Celsius 15 minutes before you intend baking.
2. Melt the chocolate and butter. Stir to combine. Leave aside to cool.
3. Whisk the eggs and sugar until fluffy.
4. Combine the chocolate and egg mixture. Sift in flour or add almond powder. Add salt. Mix until a uniform batter is formed. Pour into greased mini tart pans.
4. Bake for 7-10 minutes until cooked. Insert a tooth pick to test if cooked. Serve warm with a scoop of vanilla ice cream.

Tip: Add chunks of chocolate for a molten chocolate center.


This Recipe forms part of the  Simple Dinner Menu serving  Rocket and Mandarin Salad and Whole Roasted Chicken.

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