Molten chocolate cake

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This pudding is such a crowd pleaser. I mean, who doesn’t like a warm gooey chocolate cake with vanilla ice cream?! You can prepare the batter ahead of time, just put them in the oven half-way through the main course and they’re ready when you are.

Chocolate fondant, serves 4

Translated from Pickipicki‘s recipe.

75 g butter (I prefer salted)
100 g dark chocolate (70 %), broken into pieces
2 eggs
4 tbsp caster sugar

Melt the butter in a saucepan and add the chocolate pieces. Let it melt on low heat while stirring. Beat eggs and sugar until pale and fluffy and fold it into the chocolate mixture. Divide between four buttered ramekins. Bake in 175C, in the lower part of the oven for 10-15 minutes. The fondant needs to be cooked on the outside but still liquid inside. Serve with vanilla ice cream. 

 

Vanilla ice cream with blackberries in lime sugar

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One thing I have in common with my mother, is that the worst thing that could happen when having people over is if they were to leave still feeling hungry. On Friday, however, there was no chance of that happening. We were so full that I had to rethink the pudding.

My plan was to make molten chocolate cakes served with homemade vanilla ice cream, but instead we opted for a more refreshing approach; the same ice cream served with blackberries in lime sugar.

Although I love berries I think they can be a bit bland on their own which is why I like to serve them like this, with some caster sugar, fresh lime juice and zest.

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Vanilla icecream, makes about 1 litre

400 ml double cream

200 ml whole milk

1 tsp vanilla 

4 egg yolk

150 ml caster sugar 

Beat the egg yolks and sugar until pale and fluffy. In the mean time heat up the cream, milk and vanilla in a saucepan. Pour the warm cream mixture into the sugar mixture while whisking. Place the bowl in a bain marie and whisk while the mixture thickens (about 10 minutes). Leave to cool in room temperature, then place in fridge to cool, preferably over night. 

Make the ice cream using an ice cream maker, about 40 mins. In the mean time place the intended container in the freezer to cool down. Freeze for at least 45 minutes before serving. 

Blackberries in lime sugar, serves 4

300 g blackberries, washed

1/2 lime, zest and juice

1-2 tbsp caster sugar

Mix the zest and juice with the sugar and mix with the berries. Serve straight away.