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Molten chocolate cake is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé. Its name derives from the dessert’s liquid chocolate center.
Pumpkin and Goats Cheese Scones
Ingredients
- 250 g Self Raising Flour I often mix with half spelt flour and add an extra teaspoon of baking powder
- 50 g butter cold from the fridge and cut into small cubes
- 6 fresh sage leaves washed and finely chopped
- 1 pinch smoked maldon sea salt use plain if you don't have smoked
- 1 pinch chilli flakes optional
- 50 g grated goats milk cheddar I used Wookey Hole- but plain mature cheddar if fine too
- 30 g pumpkin seeds roughly chopped
- 100 ml buttermilk you can also use fresh milk here
- 1 egg beaten
- some sage leaves & pumpkin seeds to garnish
- 200 g roasted pumpkin
Instructions
- Preheat oven to 220℃/ Fan 200℃. Line a baking tray with non stick paper
- Sift the flour into a mixing bowl (You can make these by hand or using a stand mixer). Add the cold butter and stir through the flour with a metal spoon. Rub the butter into the flour until it resembles breadcrumbs. With a metal spoon stir in the chilli flakes, chopped sage, grated cheese and pumpkin seeds.
- Now add the pumpkin puree and as much milk as you need to form a dough. Do this gradually as you may not need all of the milk. Stir into the mix with a spoon or beater but take care not to overwork. The flour will take a couple of minutes to absorb the liquid so give it time. Once the mix looks wet enough start to press it together to form a dough,
- Press the dough out by hand or using a rolling pin using extra flour so it doesn't stick to the work surface or your hands. It should be around 2cm thick. Cut into rounds using a 6-7cm cutter (larger if you like).
- Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
- Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
- Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.
