Out of this world Brownie-Molten Cake
Craving chocolate? Then you are in the right place. This is a cross between a brownie and a molten. A solid cake on the outside with a creamy white and dark pudding center! Oh my what a combo!
What I like about this cake is that the batter can be prepared ahead of time and kept in the fridge for a few hours before baking. So you can pop it in the oven just before your visitors arrive. The cake can be made in individual cupcake tins or a large spring form pan. The texture and flavor is out of this world good and no one can resist it. Trust me on this
Yes, yes, I know what you are thinking! The recipe is pretty high in calories. You are right! But if you want to have a cheat meal on a special occasion, just keep this in mind and treat yourself to a slice of this heavenly chocolaty cake! The cake is best served out of the oven with a scoop of vanilla ice cream! Keep left overs in the fridge and microwave 20 seconds for a slice. Serve it, if you desire, with a scoop of ice cream!! How delicious!
1 cup + 1 tablespoon sugar
11/2 teaspoon unsweetened cocoa powder
350 g. /12 oz. butter
225 g. /8 oz. semisweet chocolate, chunks or chips (high quality chocolate is recommended)
200. / 7 oz. white chocolate, cut into large chunks
¾ cup flour
½ teaspoon vanilla extract
A teaspoon of butter to grease the spring form pan
A teaspoon of flour to dust the spring form pan
1/3 cup icing sugar (powdered sugar) to dust the cake after baking
Grease a 28 cm/11inches spring form pan with a piece of butter and wrap the bottom and edges with a heavy duty aluminum foil, then lightly grease and flour the inside of the lined pan.
Preheat the oven to 200°C/400°F. Place a rack in the center of the oven.
Using a double boiler, stir and melt the butter and semisweet chocolate. You can also melt it in a microwave.
In a bowl, whisk the eggs, vanilla and sugar just to incorporate. Add the melted chocolate mixture and mix. Scape down the edges of the bowl, add the flour and unsweetened cocoa powder and mix just to blend.
Transfer half the batter evenly into the lined spring form pan. Lay the white chocolate chunks evenly and almost covering the chocolate batter. Pour the rest of the batter evenly over the white chocolate chunks.
Place the pan in the oven and bake until the sides are cooked but the center remains soft. This process takes about 25-30 minutes on average depending on your oven. It is important to keep an eye on the cake as it bakes to ensure that the center does not cook.
When ready, remove from the oven and set aside for 5 minutes.
Carefully run a knife around the edges of the pan, loosening and separating the cake from the pan. Unclip the clasp of the pan and carefully lift the outer ring. Sprinkle some icing sugar( powdered sugar ) on top of the cake. Enjoy.
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