Recipe Book

63
the Fast Slow GO
™
SPR680 UK B21
Chocolate Molten
Prep time: 15 minutes
Pressure cook: 60kPa / 5 minutes*/ Auto Quick Release
Serves: 4
Ingredients
115g unsalted butter, chopped, plus extra for greasing
50g granulated sugar
75g plain flour
100g icing sugar
½ teaspoon salt
120g 70% dark chocolate, chopped
2 large eggs, at room temperature
2 large egg yolks, at room temperature
Vanilla ice cream, to serve
Raspberries, to serve
Method
1. Grease 4 x 100ml ramekins with butter. Add the
sugar and turn to coat the base and sides. Shake out
the excess sugar.
2. Sift the flour, icing sugar and salt into a bowl and
set aside.
3. Place the chocolate and butter in a microwave-
safe bowl. Microwave on high in 20 second bursts,
stirring with a spatula, until melted and smooth.
4. Add the eggs and egg yolks to the chocolate mixture
and stir until smooth, it may appear split, but keep
stirring until it emulsifies again. Fold in the sifted
ingredients until combined.
5. Divide the mixture evenly between the 4 ramekins.
6. Place the trivet in the cooking bowl and pour in
250ml water. Place the ramekins on the trivet. Close
and lock the lid.
7. Select PRESSURE COOK and set the pressure level
to 60, the cooking time to 5 minutes and the release
setting to AUTO QUICK and press START.
8. When cooking has completed, carefully remove the
ramekins from the cooking bowl. Allow the ramekins
to stand for 5 minutes before turning onto serving
plates. Serve with ice cream and raspberries.
*Cooking time excludes the building
and releasing of pressure.