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DO IT YOURSELF: CHOCOLATE LAVA MACARON CAKE
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INGREDIENTS
•200g dark chocolate
•150g salted butter at room temperature and more for greasing
•5 large eggs
•100g caster sugar
•100g of plain flour, plus more for the muffin tray
•6 Tbs hazelnut spread
•Store-bought chocolate sauce and icing sugar for garnish
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METHOD
1. Preheat the oven to 200 deg C.
2. In a pot over low heat, melt the butter and chocolate (below). Stir to mix both well. Set aside to cool.
3. Crack the eggs into a mixing bowl and add the sugar. Whisk the mixture for at least two minutes, or until it turns pale yellow.
4. Pour the melted butter and chocolate into the egg mixture. Stir the contents quickly to prevent the eggs from getting cooked.
5. Whisk in the flour until the mixture becomes thick and viscous.
6. Butter a 12-cup muffin tray and lightly dust each cup with flour. Tap the muffin tray gently on a flat surface.
7. Pour 2 Tbs of batter into each cup. Tap the tray on a flat surface to get rid of the bubbles in the batter.
8. Bake for five minutes. Observe the baked batter closely. The core should be sunken and should not rise. Remove the tray from the oven and allow the cakes to cool for 15 minutes.
9. Use a spoon to remove the cakes gently from the tin.
10. Spread 1 Tbs hazelnut spread on the top of one lava cake and cap it with another lava cake to form a sandwich. Repeat until all the cakes are used up.
11. Dust with icing sugar and serve with chocolate sauce.
Serves six.