Cookbook

34
Chocolate
Molten Cake
1
Prep  minutes / Cook  minutes
2
Makes 
g good quality dark chocolate
g butter, softened
 cup (g) caster sugar
 teaspoon vanilla extract
 eggs, lightly beaten
½ cups (g) self-raising flour
¼ cup (g) cocoa powder
¼ cups (ml) buttermilk
Cream, to serve
Chocolate Ganache
g good quality dark chocolate, chopped
¾cup (ml) pure cream
Method
Preheat oven to C no fan (C fan forced).
Grease and line base and sides of a cm cake pan with
baking paper.
Melt chocolate in a heatproof bowl over hot water. Set aside.
Assemble mixer using scraper beater and the large mixer
bowl. Add butter, sugar and vanilla to bowl. Slowly turn
mixer to CREAMING/BEATING setting; beat for
– minutes or until pale and creamy. Add eggs one and at
time, beat until combined. Add melted chocolate and mix
until combined.
Reduce speed to FOLDING/KNEADING setting; add half
of the sifted dry ingredients and buttermilk and then repeat
with remaining flour and milk mixtures. Spoon mixture into
prepared pan and bake for about  hour and  minutes or
until cooked when tested with a wooden skewer.
Allow cake to cool in pan for  minutes before transferring to
a wire rack to cool completely upside down.
To make ganache: place chocolate into a heat proof bowl.
Heat cream in a saucepan until it almost comes to the boil.
Pour cream over chocolate; sit for – minutes then stir to
combine. Sit at room temperature until cooled slightly then
drizzle over cooled cake. Serve with cream.
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