Thanis Lim

All Rounder Chef and Food Journalist

Molten Chocolate & Kahlua dessert

I love food magazines. I enjoy reading them all the time. Once in a while, you'll discover a recipe that's simple enough yet looks visually delicious. I was reading the valentine's section and discovered this gem of a recipe. The original recipe calls for Baileys but I decided to use Kahlua instead. I also don't have ground almonds so I just add in some corn flour for thickening. The initial recipe is enough for only 2 servings but I tweaked it to make 4 servings. Seriously sinful dessert. As you dig into the cake, you can see the rich lava like chocolate flowing out. YUM!

Molten Chocolate & Kahlua dessert

225g dark chocolate, the higher quality the better and cut into small chunks for easy melting
100g butter
1 tablespoon corn flour
2 medium egg yolks
2 whole eggs
4 tablespoons caster sugar
7 tablespoons Kahlua (chocolate liquer)
icing sugar to dust the top

1) Heat oven to 230 degree celcius/210 degree celcius fan.

2) Rub butter on four large ramekins or heat proof coffee cups

3) On a microwave bowl, melt butter and chocolate together in a microwave. Mix well. (You can do this the double boiler method if you wish.

4) Whisk the eggs and sugar until light and pale. Fold the chocolate mixture into this and then mix the Kahlua and corn flour in.

5) Pour into the four buttered ramekins. You can bake them straight away or keep them in the fridge.

6) Bake for 10 minutes/ 12-13 minutes if taken out from fridge.

7) Dust with icing sugar before serve.

The Batter~ Hmm.... must resist urge to dip finger in~

Rise my precious! RISE I SAY!

Ice Cream is a must with this rich dessert~~hmm....

Purposely popped one for you to see the liquid centre~


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