2portionBrown Bread Ice-Cream
or ice-cream of choice
, plus extra for ramekins
, seeds removed and crushed
150gDark Chocolate 70%
, chopped into small pieces
or raw sugar, for sprinkling
50gLight Brown Sugar
100gWhite Mini Marshmallows
Preheat oven to 180°C. Coat ramekins with butter and sprinkle with demerara sugar, tapping out any excess. Combine the butter and chocolate in a medium sized heatproof bowl set over a large saucepan of barely simmering water (do not let the water touch the bowl), stir constantly until chocolate is melted. You can also do this step in the microwave. Allow to cool quite a bit.
Whisk the egg and sugar together with a handheld mixer, it will increase to about double the size. Gently fold melted chocolate into egg mixture until incorporated.
Fold in flour, espresso powder and salt until smooth. Arrange the two ramekins on a small tray, divide half of the batter between the two ramekins. Place 2 truffles in the centre of each partially filled ramekin. Divide the rest of the batter between the ramekins.
Bake until the tops are firm, the cakes should wobble slightly when jiggled, it takes 11 minutes. While they are baking you’ve time to make the chai mallow sauce. Pop the ingredients into a bowl set over a saucepan of gently simmering water, do not let this touch the water. Allow to simmer until the mallows have melted, stirring occasionally. It will take about 3 minutes.
Let the cakes cool for 1 to 2 minutes before inverting onto small plates. Top the cakes with the mallow and a big scoop of ice-cream.