After Dad's historic walk home from the city, I thought I would make him a special dessert to officially celebrate his efforts.
I was clearing up some lose recipes when I came across this one. I'm pretty sure it's a Donna Hay recipe from "Instant Entertaining" or "Instant Cooking". The picture of a cake with chocolate oozing out made me want to drool a little.

I substituted the serving suggestion of raspberries with vanilla ice cream, and it was a good choice!

My mum was expecting something similar to the warm chocolate pots I made a while ago. This was a little more grainy due to the almond meal in it, and it is more of a cake than a pudding.

The chocolate centre just melts in your mouth, but they can get quite sweet towards the end. I'm a chocoholic and I couldn't eat two even if I wanted it!

Molten Chocolate Cakes
Donna Hay

1/4 cup plain (all-purpose) flour, sifted
1/3 cup icing (confectioner's) sugar, sifted
3/4 cup almond meal (ground almonds)
2 eggs whites, beaten
80g (3 oz) butter, melted
160g (6 oz) dark chocolate, melted
4 x 10g (1/3 oz) squares dark chocolate
raspberries to serve

1. Preheat the oven o 150°C (300°F).

2. Place the flour, sugar, almond meal, egg whites, butter and chocolate in a bowl and mix well to combine.

3. Spoon half the mixture into 4 x 1/2 cup (4 fl oz) capacity lightly greased ovenproof dishes. Place the chocolate squares on top of the mixture and top with remaining mixture.

4. Bake for 20 minutes or until cooked but gooey in the middle. Stand in the dish for 5 minutes before turning out. Serve with the raspberries.

Serves 4.

"An impressive dessert that is easy and quick to make - that's exactly what the molten chocolate cakes are. The chocolate centre stays soft for around an hour after baking. The cakes can still be made ahead of time, simply put them in the microwave for a few seconds on medium-high or place them on serving plates in a 150°C (300°F) oven for a few minutes to soften the centres again.)