During this year’s Doctoral Wellbeing Fortnight, we asked Doctoral Researchers to contribute towards our PHooD blog series (PhD + Food = PHooD!) by sharing their ‘go-to’ recipes that are tasty and either quick to make and/or nutritious and/or cheap and/or comforting… enjoy!
Chocolate Fondant/Lava Cake – Recipe by Katrina Duncumb
The nutritiousness of these could definitely be debated, but they are comforting and delicious. They are my ‘go to’ if I want something chocolately, that’s not just chocolate, and they are ready really quickly (probably even quicker if you own a microwave, and are comfortable melting chocolate in one).
Ingredients (Serves 2)
- 60g Unsalted Butter (+ a little extra to grease the tins)
- 60g Dark Chocolate
- 1 Egg
- 1 Egg yolk (all together this is about 60g of egg, if that helps)
- 60g Caster Sugar
- 30g Plain Flour
- Pinch of Salt
- Cocoa Powder for dusting
- Preheat your oven to 200°C.
- Grease two ramekins, and dust the entire inside with cocoa powder, and pop these on a tray (believe me they’re hard to get out the oven if you don’t).
- Melt the butter an dark chocolate together in a bowl over a pan of boiling water. The bowl should not touch the water, or you can burn your chocolate. Feel free to melt in a microwave instead (the internet recommends 30s seconds at a time, stirring after each round).
- Whisk together the egg and sugar till pale in colour.
- Add the melted chocolate mixture in slowly and continue to whisk till combined.
- Fold in the flour and salt.
- Once combined divide evenly between the two ramekins, and bake for 12-14mins. They should be a little gooey in the middle to be a fondant, so they’re done when the top edge pulls away from the ramekin, but it still jiggles a little. If it’s left too long, you still get a rich chocolate cake, and that’s no bad thing either.
These do lend themselves to having berries added to the mix (around 5-6 raspberries work well between the two ramekins), and can be served with cream, ice cream, or custard.