Crispy on the outside, gooey fudgy centred chocolate cake. This recipe was created by my daughter whilst experimenting in the kitchen and is so delicious i had to write it up.
Best served warm but also delicious at room temperature.
Serves 2 or maybe just 1...
- ⅓ Cup Self-Raising Flour
- 1½ cups Brown Sugar
- 1 Tablespoon Raw Cacao Powder (otherwise Cocoa will do fine)
- 1 Large Egg
- 2 tablespoons Full Cream Milk
- 1 tablespoon Melted Salted Butter
- ½ teaspoon Vanilla Bean Paste
- Pinch of Sea Salt
- Icing Sugar for Dusting
- For Serving (all Optional)
- Ice Cream
- Dulce De Leche
What you’ll need
- A medium (6 inch diameter) sized oven proof ceramic bowl, ramekin or baking dish. (it needs to be around 2.5In deep) see recipes notes
- 10 x 10in Piece Baking Paper
- Wooden spoon or a spatula
- metal skewer (or fork as a worst case)
- A large mixing bowl
- A cooling rack
You can also do individual ones so using 3 inch ramekin and 5 x 5in paper.
Preheat the oven to 170°C (340°F) and line the ceramic bowl with the baking paper (doesn't have to be neat).
Mix all the dry ingredients together in the large mixing bowl then after you have melted the butter, add all the wet ingredients and stir well until everything is combined.
Pour the mixture into the ceramic bowl and place into the oven for 20 minutes then turn the oven up to 180°C (360°F) for a further 15-20 minutes until a metal skewer comes out just clean (see recipes notes).
Slide the cake onto a cooling rack for 10 minutes before dusting with icing sugar.
Serve warm with cream or ice cream and dulce de leche other just by itself.
BOWL: Using a bowl instead of a flat ramekin will deliver crispy sides and a gooey centre. it will still work in a baking dish or ramekin however the gooeyness vs crispiness etc won't be as defined.
SKEWER: If the skewer comes out with a slight amount of mixture then this is fine as it will finish cooking whilst it is resting as remain sticky and fudgy in the centre.
© Ava Elwin 2016