This classic of a pudding is still a favourite of mine. There is something so comforting about a warm and gooey chocolate pudding that it makes me really happy. I already have a recipe for this on the blog, but I must say that this recipe is even better hence why I’m blogging about it again!

I prefer to serve my molten chocolate cakes with vanilla ice cream as I love the contrast between the warm cake and the cold ice cream but you whipped cream and berries works just as well.

Molten chocolate cake 2.0, serves 2

Adapted from  Smitten Kitchenäs recipe.

55 g unsalted butter

2 tsp cocoa (and more to decorate)

85 g dark chocolate

a pinch of sea salt 

1-2 tbsp sugar

1 egg +1 egg yolk

Pre-heat the oven to 230C. Butter two regular sized ramekins and cover with a think coating of cocoa. 

Break the chocolate in smaller pieces and place in a bowl together with the butter. Melt the chocolate and butter until 2/3 melted either over a Bain Marie or in a microwave. Beat until it has all melted. Add sugar and salt. Lastly add the egg and egg yolk and beat an extra 20-30 times extra (important) until a glossy mixture. Add the cocoa and mix it in. 

Divide the batter between the ramekins. Bake for 7-9 minutes and leave to cool for a minute. Turn onto plates (use pot holders!) and powder with cocoa. Serve with vanilla ice cream and eat immediately.