Ingredients
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25g unsalted butter, softened + extra for ramekins
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1 tbsp cocoa powder
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1 tsp Queen Concentrated Vanilla Extract
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70g dark chocolate (70% cocoa), roughly chopped
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25g + 2tsp caster sugar
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1/4 cup hot water
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1 small egg, separated
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2 tbsp plain flour, sifted
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Queen Sugar Free Chocolate Fudge Topping, to serve
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Vanilla ice cream, to serve
Method
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1
Butter the wells of two 1 cup ramekins and sprinkle 1/2 tbsp cocoa powder into each. Turn the ramekins to ensure the cocoa evenly sticks to the butter and coats the inside then discard any remaining cocoa powder.
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2
In a microwave safe jug combine the butter and chocolate and melt in short bursts, stirring between each until smooth. Stir in 50g caster sugar and hot water then cool for 2-3 mins.
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3
Add the egg yolk, vanilla and flour, stir until smooth and set aside. Using a balloon whisk, beat the egg white until foamy and starting to thicken. Add the remaining 2 tsp sugar and whisk until the egg whites form soft peaks.
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4
Gently fold the egg whites into the chocolate batter using a spatula and divide the mixture
between the two ramekins. Place the ramekins in your air fryer and cook for 11-12 mins at 170°C until the cakes have lifted in the centre and spring back when pressed lightly.* -
5
Carefully turn out onto serving plates, then top with vanilla ice cream and drizzle with chocolate fudge topping to serve.
*These can also be baked in a preheated oven at 160°C for 15mins. To increase this recipe to serve 4, simply double the recipe quantities.
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