Molten Chocolate Cake with Toffifee

Molten chocolate cake is my dream dessert. I've wanted to make it for ages, but I never quite had the courage. Every time I looked at how it's made and read different recipes, it seemed incredibly complicated, like a cake with a molten center would demand unbelievable precision. What finally motivated me was the Toffifee contest. My MUM stand mixer is barely hanging on, and a new machine would come in very handy. Who wouldn't want a KitchenAid? Maybe I'll get a little bit lucky and it will work out. Maybe you can help me and click for me, if I qualify for the voting round?

Molten Chocolate Cake with Toffifee

Back to the cake... I enriched it a bit by putting a Toffifee in the middle. They melted beautifully and blended with the liquid chocolate. If you like caramel, you'll like this idea too. Of course, you can also skip the "filling" and make a tasty cake with a molten chocolate center. Making these little cakes turned out to be not nearly as complicated as I thought. You just have to follow a few rules:

• The baking time depends on the size of the mold, but also on your oven. You have to get a "feel" for your oven. I baked mine at 200°C (400°F), top and bottom heat. The little cakes in muffin tins baked for 15 minutes, and the ones in porcelain soufflé dishes for 20 minutes. I baked them frozen.
• To be sure the cake turns out, it's best to put the filled molds in the fridge or freezer for a few hours before baking. Depending on which you choose, the baking time may be longer.
• It's worth sitting by the oven while they bake and watching how they do. The cake should rise and set lightly on the outside. After taking them out, it's best to wait a few minutes, then run a knife around the edges and turn them out onto plates.
• Before baking, you can keep the batter in the fridge for about 2-3 days, or frozen.

Instructions – Molten Chocolate Cake with Toffifee:

Melt the chocolate in a double boiler (water bath), being careful not to overheat it. Add the butter and stir until it melts into the chocolate, again taking care that the chocolate doesn't get too hot.

In the meantime, beat the eggs and egg yolk with the sugar until fluffy. Slowly mix in the chocolate. Finally, add the flour and mix.

Grease the molds with butter and dust them with vanilla sugar. Fill them 2/3 full with the batter, press 1 Toffifee into the middle of each, and put them in the fridge for 2-3 hours or freeze them. Freeze the remaining Toffifee as well.

Preheat the oven to 200°C (400°F), top and bottom heat, and put the molds in. Bake for about 8-20 minutes, depending on whether the cake was chilled or not (see the tips at the beginning of the post). Take them out of the oven, wait a moment, run a knife around the edges and carefully remove the cakes from the molds. Place them on a plate, finely chop the frozen Toffifee, sprinkle it over the little cakes and serve.

Enjoy!