Here’s to another year. Happy Birthday to the strongest woman I know; my chef, my role model, my bestfriend, my queen, Mama G. Thank you for making me into the person that I am today. Thank you for supporting me in my decisions. Thank you for being kind and generous to my sisters and myself. Thank you for feeding me and most of all thank you for teaching me how to cook! Thank you for everything. I love you ❤
Today (May 1st) as you can see, is my mother’s birthday. Unfortunately for the past four years, I have not been able to celebrate with her and the family back home being away for university. But today I decided to bake her a cake, a chocolate lava cake. A diabetic-friendly chocolate lava cake. For her birthday. Even though she’s not here to eat it.
I initially looked at this recipe by theurbanbaker but changed the portions slightly to make 2 chocolate lava cakes (I had to eat them all in the end since my Mom isn’t actually here to eat it with me, and 4 seemed a bit too much to handle for me).
PREP TIME 10 MINS | COOKING TIME 6-7 MINS | MAKES 2 CAKES
INGREDIENTS
- 3 tbsp unsalted butter, plus extra for greasing the ramekins
- 50g Nestlé 70% cocoa dark chocolate for cooking, chopped
- 1 large egg
- 1 egg yolk
- 1 tbsp granulated sugar substitute (in this case I used Equal)
- 1 tsp plain flour
- Unsweetened cocoa powder for dusting
METHOD
- Preheat oven to 230C. Grease the ramekins with room temperature butter and light dust with sifted cocoa powder.
- Add the chocolate and butter to a small bowl. Melt in the microwave for about a minute. Stir until smooth.
- In a medium bowl beat the egg, egg yolk and sugar substitute together until lightened in colour and thickened. Add the chocolate mix and stir until smooth and combined. Stir in the flour and divide between the ramekins.
- Bake for about 6-7 minutes. The sides will be cooked but the centre will be soft.
- Invert onto a plate and wait 10 seconds before sliding the ramekin off. The cake will fall into place. Light dust with confectioners sugar, garnish with a strawberry and serve with a glass of chilled St. Andrew’s Pink Moscato (optional).
BON APPÉTIT!
– Ally xx
AMCARMEN'S KITCHEN 