Restaurants›The Martello Bar›Warm Chocolate Fudge Cake Recipe

Warm Chocolate Fudge Cake Recipe

Inspired by The Martello Bar
Time35m
Serves4

Served with ice cream

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Ingredients

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Cake

Finishing & Serving

Method

Cake

1

Prepare ramekins

Preheat oven to 200°C (400°F). Generously butter four 6-oz (180 ml) ramekins with the 20 g of unsalted butter, then dust with 1 tablespoon cocoa powder, tapping out the excess. Place ramekins on a baking sheet.

2

Melt chocolate and butter

Chop the 200 g chocolate into small pieces. Place chocolate and 170 g butter in a heatproof bowl set over a simmering pot of water (double boiler) or microwave in 20–30 second bursts, stirring between, until melted and smooth. Remove from heat and let cool slightly (2–3 minutes).

3

Whisk eggs and sugar

In a separate large bowl, whisk together 4 whole eggs, 2 egg yolks and 175 g granulated sugar vigorously until pale and slightly thickened, about 2–3 minutes by hand or 1–2 minutes with an electric mixer on medium.

4

Combine chocolate and eggs

Slowly fold the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture in 2 additions, using a rubber spatula to keep the batter light. Add 1 teaspoon vanilla extract and fold to combine.

5

Add dry ingredients

Sift together 65 g all-purpose flour, 25 g unsweetened cocoa powder, and 1 teaspoon salt directly over the batter. Gently fold until just combined and no streaks of flour remain; do not overmix.

6

Portion batter and bake

Divide the batter evenly among the prepared ramekins (about 120–140 g batter each). Smooth the tops and place the baking sheet with ramekins in the preheated oven. Bake for 10–12 minutes for a molten center (tops set and edges slightly firm). For a less-runny center, bake 13–14 minutes.

7

Rest briefly

Remove from oven and let the cakes rest for 1 minute on the baking sheet. Run a small knife around the edge of each ramekin to loosen.

Finishing & Serving

8

Invert each ramekin onto a serving plate by placing the plate over the ramekin and flipping quickly but carefully. If cake does not release immediately, tap the ramekin bottom and lift again.

9

Place one warm chocolate fudge cake on each serving plate. Add one scoop of vanilla ice cream alongside or on top, allowing it to melt slightly into the warm center.

10

Dust with optional powdered sugar if desired and serve immediately while warm.