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Twice-baked chocolate cakes
Preparation info
- Serves
6
- Difficulty
Complex
- Ready in
2 hr 30
Appears in
Published 1998
These dark, fudgy cakes are sinfully rich and totally irresistible, with a dense base and a soufflé-like top that rises beautifully with the help of a paper collar. Sheer indulgence!
Ingredients
180 g 5¾ oz 150 g 5
Method
Preheat the oven to warm . Lightly grease six baking rings, each 7-8 cm (3 inches) across and 2 cm (¾ inch) tall. (You can use 12 egg rings instead, stacking them two-high to form six ‘rings’.) Line a baking tray with baking paper, grease the170°C (325°F/Gas 3)
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