Single-serve Spiced Hot Choc Moelleux
Moeulleux, also known as lava cake or molten chocolate cake is a dessert loved by so many people, but not many actually make it at home. This lava cake takes inspo from my favourite way to have hot chocolate- with cinnamon and a hint of spice from the cayenne. It’s a great make ahead dessert; because it has no leavener, you can prepare the batter beforehand, and place it in the fridge until you want to bake it.
If like me, you don’t have a ramekin, you can bake it in a cupcake or muffin tin, works wonderfully.
prep/baking time: 15 minutes
Serves: 1-2
Tip: this goes really well with ice cream, the hot cold contrast brings it to another level.
Ingredients
1 tbsp (15g) butter, and 1 tsp extra for greasing the ramekin
1/2 tsp cocoa powder
1/4 cup (50g) 64%-70% dark chocolate
1 egg
1 tbsp (15g) light brown sugar
1/2 tsp vanilla extract
2 tsp flour (7g) flour
3/4 tsp ground cinnamon
1/4 tsp cayenne chilli powder
pinch of salt
1/4 tsp powdered sugar, to garnish
Method:
1. Preheat your oven to fan 190°C
2. Prepare the ramekin: brush the butter inside of the ramekin and add the cocoa powder. Shake the cocoa powder around the ramekin so that all the surfaces are evenly coated. Gently tap out any extra.
3. Melt the butter and chocolate in a bain marie or microwave, making sure to not burn anything. Set aside and cool.
4. In medium bowl, add the sugar, egg and vanilla extract. Whisk the ingredients together until fully combined.
5. Whisk the cooled chocolate mixture into the eggs, and then gently fold in the flour, cinnamon, cayenne chilli powder and salt until fully incorporated. Pour the batter into prepared ramekin. If you’d like, cling film the ramekins and let sit in the fridge until you need to bake them, or bake right after making it for 7-9 minutes, or until the edges have set but the centre is still slightly soft.
6. Remove from the oven and let it cool for 2 minutes. Using a knife, gently loosen the edges, and carefully invert it onto a plate. Slowly lift the ramekin off, if you’ve buttered the mould properly the cake should come out easily. Sprinkle powdered sugar on top and serve warm.