Pudding for two – little molten chocolate cakes

We are an old married couple. There’s no doubt about it, and our super exciting Saturday nights go a little like this:

    1. the kids go to bed.
    2. we have our dinner.
    3. we sit down on the couch where Mike will immediately turn to the sports channels and watch rugby/league/snooker/marathons/football/cricket or all of them as he is a chronic channel surfer. I will watch one of the Marvel movies on my iPad because I’m trying to make my way through all 22 of them, whilst cross-stitching because I’m secretly 80 years old.
    4. bedtime.

We really do live on the edge.

At some stage during #3 I will require something sweet. Sometimes it’s just a few pieces of chocolate but sometimes I need more. Enter these little molten chocolate cakes. These can be done and dusted in under 20 minutes and you don’t even need a cake mixer, just a good old egg beater will do. They are rich and extremely chocolatey and the perfect little Saturday night treat. If you are a peanut butter lover, a dollop of this in the middle of each cake is a delicious little bonus.


75g dark chocolate, roughly chopped
50g butter, cut into little pieces
1 egg
1 egg yolk
2 tablespoons caster sugar
1 tablespoon flour, sifted onto a piece of paper
2-4 teaspoons peanut butter
cocoa, for dusting


Preheat the oven to 180°C and thoroughly grease two coffee cups or ramekins with butter.
Add the chocolate and butter to a small heatproof bowl and gently melt it in the microwave until it’s smooth and glossy. It won’t take long, I did 30sec at 100% power, and then 20sec at 50% power. Set aside.
In another bowl, beat the egg, egg yolk and caster sugar together with an egg beater. The mixture should be pale and quadrupled in volume.

Gently fold in the chocolate/butter mixture and the flour. Be really gentle, you don’t want the mixture to deflate too much.
Gently pour the mixture into the cups then plop the peanut butter on top and press it down slightly.


Bake for 10-12 minutes. The cake should be a bit jiggly and puffy when done, but not wet.
Remove from the oven and rest for 5 minutes. Gently slide a butter knife around each the inside of each cup and invert onto a plate. Dust with cocoa and serve with freshly whipped cream or ice cream. Demolish immediately.


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