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With holiday planning, most of us have already checked off the Christmas cake. In fact, in many Jamaican homes the fruits have been soaking in wine since August and the familiar eight-inch pans have been safely stored in the pantry, waiting to receive their dark, gooey goodness that is traditional Jamaican Christmas Cake.
So, with that said, go on and bake your Christmas cake, the way you know how, the way you’ve been doing for years, with that recipe that has been passed down for generations.
But how about adding another dessert to the table? We suggest this Spiced Chocolate Molten Lava Cake. This effortless cake is beautiful to look at, delicious to taste and quite easily lifts your reputation as a master of the oven.
Ingredients
Butter as needed
2 egg yolks
2 eggs
3 tbsp white sugar
3 1/2 ounces chopped dark chocolate
1/8 tbsp ground star anise
1/8 tbsp ground cinnamon
5 tbsp butter
4 tsp unsweetened cocoa powder
3 tbsp flour
1 pinch salt
1/8 tsp vanilla extract
Method
Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish. Whisk together egg yolks,eggs and sugar in a bowl until light, foamy and lemon coloured.
Melt chocolate and butter in a microwave-safe bowl in 30 second intervals, stirring after each melting. 1-3 minutes. Stir melted chocolate mixture into egg and sugar mixture until combined. Sift cocoa powder into the mixture; stir to continue.
Sift flour, salt, ground cinnamon and ground star anise into the mixture; stir to combine into a batter. Stir vanilla extract into the batter. Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip. Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles. Refrigerate 30 minutes.
Preheat an oven to 425 degrees Fahrenheit (220 degrees Celsius). Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins. Bake in the preheated oven for 15-18 minutes. Set aside to cool for 15 minutes. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.
