I love surprises, the pleasant ones of course. And I love the surprise that stuffed foods hold . The sense of anticipation while cuting into it to reveal the goods hiden within, gets me all excited like a child.
I made these mini chocolate cakes the other day. I wanted to store the cakes to share with friends later, and did not want the hassle of frosting them. But I wanted them to be special.
So, instead I stuffed the cakes with a chocolate mixture which when baked and served would serve like frosting, only on the inside.
This is very similar to the molten lava cakes where you have a chocolate liquid gushing out from the centre. These cakes had a thicker filling.
These cakes are so easy to make too. I used small steel bowls, but you can use ramekins as well as cupcake/muffin moulds as well.Give them a try for some true indulgence.
Here’s how I made them-
5 tblsp of dark muscovado sugar
1/2 C +2tblsp of whole wheat flour (atta)
1 and 1/2 tsp baking powder
1/4 tsp bicarbonate of soda
4 tblsp of cocoa powder
1/3 C of sunflower/vegetable oil
For the filling-
1 and a 1/2 C single cream
250gms dark chocolate
1/2 c of cocoa powder
Note- The above amount for the(delicious) filling made much more than I need for the cakes. So, feel free to reduce the quantities. I used the leftovers as frosting on some other cupcakes. If it firms up too much on storing, soften it a little by placing it in a bowl over a pan of hot water. This should soften it and make it spreadable.
- Break the chocolate in a bowl. Heat then cream to the point where it just begins to boil and pour over the chocolate. Stir, adding a little cocoa powder (for the filling) at a time and whisk vigourously.
Chill the mixture till completely cooled.
- Pre heat the oven at 180 deg C and grease ( I used non stick spray) 6-7 small bowls/ramekins or muffin trays( you will get more in a muffin tray).
- Add all the ingredients for the cake batter in a bowl and beat, preferable with an electric beater till everything just comes together. Do not over beat.
- Fill half of the moulds with the cake batter. Place a small spoonful of the filling in the centre and cover with another layer of the cake batter so that the moulds are full 3/4ths of the way up. make sure that the filling is completely covered.
- Place them in the cenre of the pre heated oven and bake for about 20 minutes or till well risen and the tops are firm.
- Cool the cakes in the moulds for a couple of minutes. Run the back of a spoon round the sides and gently remove them from the moulds.
- Serve the cakes warm and lightly dust with icing sugar before serving (optional).
- To store, cool completely on a rack and then store in air tight containers. Before serving warm the cakes for a few seconds in the microwave or wrap in foil and warm in a pre heated oven.
Prepare yourself to cut into the cake and be greeted by the soft gooey insides.
This is more like a cake that has been frosted on the insides. The warm cake with the delicious ( and I really mean delicious, you won’t be able to stop yourself from just having ‘a little lick’ ) filling is truly a chocoholic’s delight. be sure to serve the cakes warm, they don’t hold the same appeal if they are cold.
Have a great weekend everyone!