Gooey Chocolate Cups
Recipe
Preparation time - 5 minutes
Cooking time - 10 minutes
Baking time - 25 minutes
Serves - 2
Ingredients
1/3 cup all-purpose flour
2 tbsps cocoa powder
1/4 tsp baking powder
2.5 tbsp brown sugar
4 tbsp melted butter
1/3 cup whole milk, at room temperature
1/4 tsp vanilla extract
40 gms dark/milk chocolate, broken into tiny squares
Method
Grease two ramekins well with butter.
In a bowl, sift together the flour, cocoa, and baking powder. Stir in the sugar. •Now pour in the melted butter, milk and vanilla. Stir well to combine, till the batter is smooth. This batter isn't specifically runny or thick.
Divide half the batter equally among the ramekins. Add the squares of chocolate in the center of the ramekin, covering them with the batter.
Bake in a preheated oven at 175°C for 25 minutes, until the cakes have formed a few cracks on the top and a toothpick poked roughly in the center comes out with only moist crumbs or melted chocolate.
You can dig into the cakes 5 minutes after they're out. Top them with ice cream or dust with icing sugar or top with whipped cream.
The cakes will stay good for 1 to 2 days at room temperature (longer if it's not hot where you live) and in the fridge for 4 to 5 days.
*Remember to reheat before eating*
Chef’s tips
Use higher ramekins as the batter rises well.
If you want to demould the cake before serving. Make sure it’s cooled for 10 minutes, to avoid any breakage
Don’t change the amount of sugar as the sugar plays a huge role in the softness of the cake.
HAPPY COOKING!!!