Recipes

MOLTEN CHOCOLATE LAVA CAKE
Serves 6

Preparation time: 15 minutes

Cooking time: 1 hour

Ingredients:

• 8oz of dark chocolate (chopped)
• 6oz of Jersey Dairy unsalted butter (cut into pieces)
• 4 eggs
• 4oz of granulated sugar
• 2oz of self raising flour
• 1 tbs of cocoa powder
• 2 tsps of vanilla extract
• 1/2 of tsp of salt
• Jersey Dairy whipping cream

Directions:

• Preheat oven to 375°F. Liberally spray six (6-ounce) ramekins with nonstick spray.

• In a small saucepan over a low heat melt the chocolate and butter, stirring often to prevent burning. Remove from heat and cool.

• In a large mixing bowl, beat the eggs and sugar for approximately 7 minutes. At this stage the mixture should be pale yellow and look like lightly whipped cream.

• Add the flour, cocoa powder, vanilla extract and salt. Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes. (The batter needs a lot of beating. This incorporates air, lightening the cake's texture.)

• Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin. Place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges. It's critical to bake these cakes for the right amount of time. Otherwise, they'll either be way too "molten," or end up    as brownies. Oven temperatures vary, so check the cakes after 15 minutes. If they're really moist on top, bake one minute and check again. A good check is to use an instant digital thermometer to test your cake. The internal temperature should be at 160 degrees F. when done.

• Remove the cakes from the oven and allow to rest for 3 minutes (it's okay if they sink a little). The standing time firms up the cakes enough to allow you to unmold them in one piece.

• To unmold, place serving plate on top of the ramekin and turn unside down. Carefully remove the ramekin, tapping lightly on the plate to loosen the cake. Serve the molten cakes warm with warm whipping cream and shaved chocolate.

Enjoy!

RASPBERRY CUPCAKES
Ingredients:
125 g butter +
125g caster sugar + 2 tbsp extra for raspberries +
vanilla sugar +
2 eggs +
125g self-raising flour, sifted +
3 tablespoons whole milk +
2 boxes of raspberries ( 125 g) +
125g icing sugar +
1/2 lemon, juiced +

Materials:
paper cake cases

Making:
Preheat the oven to 200 ° C. Mix the butter with 125g caster sugar and vanilla sugar white and fluffy. Add the eggs and mix until smooth. Fold through the flour and add the milk. Hold 12 raspberries back and scoop the rest of the raspberries into the mixture. Divide the batter between the 12 ramekins and place them on a baking sheet in the middle of the oven. Bake the cupcakes in the oven for 15 minutes until golden brown. Remove from the oven and let cool on a rack. Stir in the powdered sugar in a bowl with the lemon juice until glaze. If it is too thick, add more hot water 1 tbsp. It is too thin, add a little powdered sugar. Roll the withheld by the raspberries 2 tablespoons caster sugar. Brush the muffins with icing and decorate with candied raspberries.