Molten Chocolate Cake

Ingredients

1. 227 g bittersweet chocolate

2. 227 g unsalted butter

3. 57 g all-purpose flour

4. 4 whole eggs + 3 egg yolks

5. 113 g sugar

6. 1 tbsp Grand Marnier

Whipped cream

1. 1/2 cup whipped cream

2. 1 tbsp crème fraiche (optional)

3. pink of salt

4. 2 tsp sugar

5. strawberries and raspberries to serve

6. powdered sugar for dusting

Directions

Method

1. Generously butter six individual ramekins or molds.

2. Melt the chocolate and butter together gently over a double boiler, stirring until completely smooth.

3. Beat the 4 whole eggs, 3 yolks and sugar until thick, pale and increased in volume.

4. Gradually incorporate the warm chocolate-butter mixture into the egg mixture. Fold in the flour, then stir in the Grand Marnier just until combined.

5. Divide the batter evenly among the six prepared molds.

6. Bake in a preheated 350°F oven until the cakes are puffed and set around the edges but still soft in the center, approximately 10–12 minutes depending on the size of the molds. The centers should remain molten.

Whipped Cream

1. Whip the cream, crème fraîche, powdered sugar and salt to soft-medium peaks. Keep it light and slightly tangy rather than stiff.

2. Dust the warm cakes lightly with powdered sugar. Serve with strawberries, raspberries and a spoonful of the crème fraîche whipped cream.