Molten cakes

Chef Bradley Alty

John McCombe

Chocolate lovers won't be able to resist this temptation.

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Recipes

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In the inspiring setting of Christchurch Art Gallery, Alchemy Restaurant serves up a decadent dessert.

INGREDIENTS

1 ½ cups butter, softened

1 ½ cups chocolate chips

5 eggs

3 egg yolks

¾ cup flour

1 cup icing sugar

Ganache filling

1/3 cup cream

2 Tbsp maple syrup

1 cup chocolate chips

METHOD

Whisk melted butter and chocolate together. In another bowl, whisk eggs at warm-to-room temperature, then add butter and chocolate mixture to the eggs. Combine flour and sugar, then fold into chocolate and egg mix.

To make filling: Bring cream and maple syrup to the boil. Pour slowly over chocolate chips to melt completely. Freeze or chill overnight.

Half-fill 10 well-greased muffin moulds with cake batter. Roll a tablespoon-sized ball of ganache and place in the centre of each portion of batter, then fill moulds almost to the top, allowing for a little rise. Bake at 180ºC for about 14 to 16 minutes. Leave to cool before removing from moulds.

TO SERVE

Place upside down in microwave and heat on high for 35 seconds. Add your favourite berry coulis and a little mascarpone or cream.