The Molten chocolate cake is by far the best chocolate cake I have ever eaten, it looks spectacular, and is also by far the most, rich and flavoursome cake I know of.
Furthermore, its a piece of cake to make!
Makes 1 x 22cm cake
- 1/2 cup grove avocado oil
- 250 ml cream
- 50 ml espresso
- 1 cup boiling water
- 1 tsp vanilla essence
- 2 eggs, beaten
- 2 cups coconut sugar
- 2 tsp baking soda
- 2/3 cup good cocoa powder
- 1 3/4 cups plain flour
Preheat oven to 180 degrees
Lightly spray a round 22 cm cake tin with oil and line with greaseproof paper.
Place oil in a large mixing bowl and stirring with a whisk, add the cream, espresso, water, vanilla, eggs, sugar, salt and baking soda, one at a time.
Sift together the cocoa and flour and add to the mixture. Mix well until all combined- the mixture will be quite runny.
Pour into your cake tin and bake for about an hour or until a skewer inserted in the middle comes out clean.
Cool in the tin, then remove and cool completely on a baking rack.
To serve, place the cake on a heatproof dish and spoon over the meringue mix. then either place cake under a grill or use a blow torch to turn the spikes golden brown.
- 175 gm sugar
- 15 gm liquid glucose
- 40 ml water
- 3 egg whites
Place the sugar, glucose, and water in a saucepan. Heat to 120 degrees checking with a temperature probe. Beat the egg whites in a bowl until stiff.
Slowly pour sugar mixture into egg whites and continue to beat until cool and glossy.