How to make
I present to you a classic - Lava Cake. A chocolate temptation that we can garnish with fresh fruit, ice cream or serve with sauce. The best thing is that we can keep a few cakes in the freezer and always have something chocolatey on hand.
For this cake, it is extremely important to observe the exact weights of the products, as well as the baking time.
Melt the butter, chocolate and sugar in a water bath or in the microwave.
Briefly beat the eggs with a wire whisk and slowly add them to the slightly cooled chocolate mixture. Add the sifted flour and vanilla. Mix until smooth, but no more.
Grease the silicone molds (of course, we can also use glass, ceramic, etc.) with butter using a brush and sprinkle with flour so that it sticks everywhere.
We distribute the mixture into the molds and put them in the refrigerator for about an hour. We bake in a preheated oven at exactly 430°F (220°C) for 11-12 minutes. If the cakes are frozen, increase the time by 2 minutes.
Keep in mind that the time may vary slightly depending on the oven and the size of the molds. The goal is to quickly get a crust on the edges of the cake and for them to have a liquid center.
I garnished my lava cakes with raspberry coulis and/or ice cream.
Find out how to make dark chocolate lava cake or the perfect chocolate soufflé.
