Kriya Gangiah is a DJ/model/actress/emcee/TV presenter and has a degree in information science, but, as if that’s not enough, she is also an avid baker who loves trying out new recipes
- 50g soft, unsalted butter, plus more for greasing cocoa powder, for dusting
- 4 large eggs
- pinch of salt
- 350g good-quality
- dark chocolate
- 150g caster sugar
- 1 tsp vanilla extract
- 50g plain flour
- whipped double
- cream, crème fraîche,
- crème anglaise or ice cream, to serve
- You will need 6 individual pudding moulds or ramekins, greased and dusted with cocoa powder.
- Beat the eggs with a pinch of salt.
- Melt the chocolate and let it cool slightly.
- Cream together the butter and caster sugar, and gradually beat in the eggs, then the vanilla extract.
- Now add the flour and, when all is smoothly combined, scrape in the cooled chocolate, blending it to a smooth batter.
- Divide the batter among the ramekins. Place the ramekins in the fridge for an hour or until you’re ready to bake.
- Meanwhile, heat the oven to 200°C, putting in a baking tray at the same time.
- When heated, whip the baking tray out of the oven, arrange the ramekins on it and return it to the oven. Cook for 10 to 12 minutes and, as soon as you take them out of the oven, tip out these luscious lava cakes onto small plates or into shallow bowls.
- Serve with whipped double cream, crème fraîche, crème anglaise or ice cream.