Molten Chocolate Cake
Ever wonder how the world would be without chocolate?? hmmm
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Valrhona Guajana is the finer chocolate we occasionally wud use to indulge in our senses.. As expensive as what fine things can be, it is well-spent if you use it for the best purpose. Molten chocolate pudding is one of the great choices of cos..
Nuff said, I lost my words and my mouth is full... I couldn't stop nibbling..heheh.. I don't even care about my waistline and my digital scale... Sorry Sonia, hb and Hairi, you guys have to share them with me this time round! :oP
5 stars to this recipe.. no words to describe the best chocolate pudding made from the finest cocoa in the world! oh heavennnnn....
250g Valrhona Guanaja 68% (200g dark chocolate if ur not using valrhona)
50g butter, chopped
1/2 cup sugar
2 tsp vanilla extract
1/4 cup flour, sifted
1 Tbs cocoa, sifted
dusting of cocoa and cream to serve
Preheat the oven to 180C.
Grease 6-hole Texas muffin tins with butter and flour them, too.
Melt chocolate with butter in a double boiler, set aside.
Beat eggs and sugar until pale and thick.
Beat in the cooled chocolate and butter mixture. Keep beating until smooth.
Fold in sifted flour and cocoa, mix well.
Spoon into the prepared muffin tins, and bake for 10 minutes.
The pudding should be light to touch and will be soft in the centre.
Remove them from the tins as carefully as possible, if you don't want to end up with messy results.
Serve them warm, and watch the lovely lava flooding down. Amazingly dark and oh-so-sinful. Enjoy.
Source: Foodtown Magazine