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Recipe from Henry Hawkins courtesy of Bakels.
An incredibly luscious chocolate cake with a hidden liquid chocolate centre, best served with a shot of espresso fresh cream.
Chocolate cakes
Yield approx. 13 cakes @ 90 grams each.
Dark semi sweet chocolate - 400 grams
Salted Butter - 225 grams
Vanilla - 4 grams
Eggs No. 6 Separated - 6 eggs
Cake flour (not high ratio) - 150 grams
Cream of Tartar - 2 grams
Sugar - 120 grams
Method
- Melt chocolate and butter till warm, mix till smooth and no lumps
- Add vanilla and egg yolks to chocolate, whisk till smooth
- Sieve flour and fold through gently
- Whisk whites and cream of tartar till foam, add sugar gradually and whisk till soft peaks
- Add egg whites one third at a time and fold at each addition through chocolate mix
- Grease Texas muffin tins (can use friend moulds or ramekins)
- Fill tins till ¾ full (approx. 100 grams)
- Bake at 175°C for approx. 13 minutes or until centre is not quite set. Remove from oven gently.
- Push a chocolate centre down through the centre of the cake to at least the middle. Place back in oven and bake for a further 3 minutes till set. Do not over-bake.
- Leave for 10 minutes in tins before tipping out to cool.
Chocolate Lava Centres (Ganache)
Dark chocolate chips - 200 grams
Fresh Cream - 100 grams 
Method
- Boil cream
- Remove from heat and stir in chocolate chips mix until smooth
- Place in refrigerator to set till firm
- Round up or pipe into cherry sized portions (approx. 20 grams each)
- Place in refrigerator till required, as for step 9 of cake recipe.
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