Rich flour free chocolate cakes

Instructions

1. Preheat the oven to 170 °C. Lightly butter 8 oven proof ramekins. Sprinkle with a little sugar and then tip out the excess.
2. Melt the chocolate and butter in a pan over a low heat until smooth, stirring frequently. Then remove from the heat. Beat the eggs and sugar with an electric mixer for 3 minutes.
3. Mix the cocoa powder with a tablespoon sugar and beat into egg mixture until well blended. Beat in the vanilla essence, then slowly beat in the melted chocolate. Pour the mixture into the prepared ramekins.
4. Place the tins in a roasting pan. Pour in bowling water to come 2 cm ( ¾ ) in up the sides of the ramekins.
5. Bake for 45 minutes until the edge of the cakes are set and the center still soft. A skewer inserted in 2 cm from the edge should come out clean.
6. Lift the ramekins out of the water. Place on a wire rack and leave to cool completely. The cakes will sink a little in the center.
7. Dust the cakes with powder sugar or cocoa powder.

• Servings : 6
• Ready in : 50 Minutes
• Course : Dessert and Snacks
• Recipe Type : beef, Dessert, Easter Recipes, recipes for spring, recipes for winter
• Ingredient : Butter, Cacao, Caster sugar, Dark chocolate, Eggs, Vanilla