There is a flavor combination I don't come across very often. Chocolate, I prefer dark always, and nutmeg. They mingle so perfectly I am surprised to not encounter them together always! And there are very few desserts more indulgent and satisfying then an oozy half melted chocolate cake, if you are into chocolate that is. And believe me I am not, I prefer more acidic desserts, but this is a small wonder I crave for every now and then. And it is really so easy to make.
Stir with a silicone spatula until you have a smooth mixture.but not touching the water surface (known as a ben-marie) place:
Dark cooking chocolate, 250 gr
Butter, 250 gr
Stir with a silicon spatula until you have a smooth mixture.
In the bowl of a standing mixer, with the paddle attachment on (or use a hand mixer and a steady bowl instead) whisk well on medium to high speed, until sufficiently aerated:
Eggs, 4 pcs
Sugar, 120 gr
Reduce speed and add slowly, once slightly cooled, the chocolate mixture.
By hand, using a silicon spatula, fold in a mixture of:
Flour, 100 gr
Salt, a pinch, about 1/8 of a tsp
Nutmeg, grated, or powder, 1/4 tsp
Divide in 6 buttered and flour dusted ramekins, cover with cling film, and refrigerate until baking, but surely at least 30 minutes.
Bake in preheated oven, convection mode, at 220 degrees Celsius, for 8 - 10 minute, depending on oven, so do a test.
Indulge with a spoon straight from the ramekin, or insert a small knife between the cake and ramekin (which you will have to hold with a towel so it won't burn your hand). Using the back side of the knife (not the sharp end) in a cyclical movement moving the knife against the ramekin, and detach the cake. Turn it upside down on a plate, shake it sideways gently until loose and drop it upside down on the plate. This is the same technique as loosening a Panna cotta from it's ramekin to serve on a plate. Either way, garnish with:
Desiccated coconut, slightly toasted in a hot non stick pan for a few seconds, tossing constantly.