When it comes to dessert, you can’t beat a classic chocolate choice. This recipe for ‘molten lava chocolate cakes’ is wonderfully simple, and requires only six ingredients. Ready in under 40-minutes, turn them gently onto their plates, dust with icing sugar and serve with a great black tea pairing: our Organic Bohea Lapsang black tea*.
RECIPE
Black Tea Pairing: Molten Chocolate Lava Cake
This recipe originally appeared on BBC Good Food.
Serves: 10 | Time: 1hr10 (plus chilling)
INGREDIENTS
- 100g (3.5oz) dark chocolate, chopped
- 100g (3.5oz) butter
- 150g (5.5oz) light soft brown sugar
- 3 large eggs
- 1/2 tsp vanilla extract
- 50g (1.75oz) plain flour
METHOD
Preheat the oven to 200C (400F/Gas 6). Butter four basins or ramekins well and place on a baking tray. Put the chocolate and butter in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave) and stir until smooth, then set aside to cool slightly for 15 minutes. Mix in the sugar, then the eggs, one at a time, followed by the vanilla extract and finally the flour. Divide the mixture among the basins or ramekins. You can now either put the mixture in the fridge and wait until they’re nearly ready to be eaten, or bake now for 10-12 minutes, or until the tops are firm to touch but the middles still feel squidgy. Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.
PAIR WITH
Organic Bohea Lapsang
This black tea was the first black tea to arrive on the shores of the United Kingdom. While Lapsang Souchong is now more commonly known, it is Bohea Lapsang that was the original smoked black tea from China. The distinction between the two is akin to the difference between a mass produced whisky and one that is artisan: the processing of Bohea is truly an art. An ideal accompaniment to the sweet and creamy character of chocolate, then.
*Note, our Organic Bohea Black Tea has now been discontinued.
