soft centred chocloate mini cake

Well I am a die hard fan of Masterchef Australia ...have not missed a single episode of all three seasons.
There are a few things that the judges always look for ... gooey  moist chocolate cake...a crackling pork ...a runny egg ..a juicy meat....!!! Also I have seen a lot of desserts with the combination of chocolate and raspberry.

So on  our 9 month anniversary I thought of using these ideas  and tried this SOFT CENTERED CHOCOLATE RASPBERRY MINI CAKE. 

And there were two more reasons of baking a mini cake:

1. I had to try a dish in my beautiful new ramekin
2. We are trying to restrain ourselves from sweets/desserts so a mini cake would be a better option to celebrate.

Ingredients

Semi-Sweet Baking Chocolate – 30 gm

Butter – 1 tsp

Eggs – 1

Sugar – 20 gm

All-purpose Flour – 10gm

A drop of vanilla essence

Decoration

Raspberries 

chocolate strands (optional)

Method

1. In a double boiler, melt chocolate. Once melted and shiny, remove pan from heat and add in butter. Mix until the butter melts fully. Set aside to cool.

2. In a medium mixing bowl, beat the eggs and sugar until light and fluffy 

3. Add chocolate-butter mixture into the eggs, add all-purpose flour and mix until well incorporated.

4. Butter bottom and sides of ramekin and pour in mixture until 3/4 way full.Now place a piece of chocolate in the middle.

5. Bake in a pre-heated oven at 180 C for about 20 minutes.

6. Top it with melted chocolate  and decorate with raspberries and chocolate strands.

I am sending this recipe for the BLOG EVENT 

Till we meet next HAPPY BAKING !!!