Chocolate Molten Lava Cakes
Decadent small chocolate lava cakes with a molten center in every spoonful, perfect for plated desserts. A foolproof recipe for achieving a crisp outer layer and a perfectly molten interior.
SERVING:3
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INGREDIENTS
- For 3 small molds of 8 cm (3 in)
- 100 g dark chocolate 66% (3.53 oz)
- 25 g milk chocolate 40% (0.88 oz)
- 25 ml heavy cream (you can use milk instead) (0.85 oz)
- 10 ml skimmed milk (0.35 oz)
- A pinch of fleur de sel
- 50 g butter (1.76 oz)
- 75 g eggs (2.65 oz )
- 20 g sugar (0.7 oz)
- 40 g flour (1.4 oz)
- Optional: some roasted chopped hazelnuts or almonds
PREPARATION
- Start by preheating the oven to 250°C (480°F) with fan assisted.
- Grease the molds and dust them with unsweetened cocoa powder.
- Melt the chocolates with the milk, heavy cream, salt, and butter over a double boiler on low heat.
- Beat the eggs and sugar together until the mixture becomes pale and slightly thickened, then add the flour. Mix well.
- Combine the two mixtures and add toasted chopped hazelnuts if desired (I used roasted diced almond).
- Pour into moulds.
- Bake on the middle rack for 4 to 5 minutes, depending on the size of the molds.
- The chocolate molten cakes should be firm on the outside to be able to unmold them.
- Enjoy immediately, dusted with powdered sugar. You can accompany this chocolate molten lava cakes with a scoop of vanilla ice cream.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!