- Place the dark chocolate and unsalted butter together in a bowl and melt it over a saucepan of simmering water. In another bowl, mix the cocoa powder, caster sugar and flour together.
- Gradually whisk in the cocoa powder mixture to the chocolate mixture. Add in the eggs and mix thoroughly.
- Lightly grease and flour an aluminium cup. Pour in the chocolate fondant mixture and chill in the refrigerator for at least half an hour.
- Preheat the microwave oven by pressing OVEN, set temperature to 190°C, and then press START. Bake the chocolate fondant for 7 minutes in the preheated microwave oven. Once the fondant is done, carefully remove from the aluminium cup and decorate with fresh raspberries and a dusting of icing sugar.
Tips: Instead of an aluminium cup, you may also use a ramekin or a small round dish (lightly greased with cooking spray) to bake your Chocolate Lava Cake.
- 70g Dark Chocolate
- 70g Unsalted Butter
- 10g Cocoa Powder
- 50g Caster Sugar
- 35g Flour
- 2 Eggs