18/03/2017
Molten Chocolate Cake
Cakes / All Seasons / Michael Van de Elzen / Serves: 6


1/2 cup sunflower oil
250ml cream
50ml espresso
1 cup boiling water
1 tsp vanilla essence
2 eggs, beaten
2 cups sugar
1 tsp salt
2 tsp baking soda
2/3 cup dutch cocoa
1.75 cups plain flour




Notes:

Pipe spikes of Italian meringue all over the top and sides. Place under a preheated grill to turn the spikes golden brown.

Source:

The Molten Cookbook
2011


Preheat oven to 180C
Lightly grease a round 22.5 diameter cake tin with oil and line with greaseproof paper.
Sift together cocoa and flour.
Place oil in a large mixing bowl and, stirring with a whisk, add cream, espresso, water, vanilla, eggs, sugar, salt and baking powder, one at a time.
Add cocoa and flour to the mixture.
Mix until well combined the mixture will be quite runny.
Pour into the greased and lined tin.
Bake for about 60 minutes or until a skewer inserted in the middle comes out clean.
Cool in tin, then remove and cool completely on a baking rack.