Lava Cake

Votes: 13

Photo of the dish: Gentle and Hyers

Time: 50 min.
Complexity: easily
Quantity: 8 cakes

Lava cake - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

240 g butter, plus more for greasing the pan
4 teaspoons of granulated sugar
1/2 tsp ground cinnamon
Pinch cayenne pepper
A pinch of nutmeg
250 g chocolate, chopped
1 cup premium wheat flour
2.5 cups powdered sugar, plus more for sprinkling
6 large eggs and 6 egg yolks
1.5 tsp vanilla extract
1/4 tsp almond extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cinnamon, ground cayenne pepper, nutmeg, chocolate, premium flour, powdered sugar, eggs, vanilla extract, almond extract

Cooking the dish according to the recipe:

Preheat oven to 200°C. Grease a 8-well round baking pan with butter and sprinkle with granulated sugar.
Combine butter, cinnamon, cayenne pepper, nutmeg, and chocolate in a saucepan. Heat over low heat, stirring constantly, until the chocolate and butter are melted and the mixture is smooth. Cool slightly.

In a bowl, whisk together the flour, powdered sugar, eggs and yolks, vanilla, and almond extract until smooth. Then pour in the chocolate mixture and mix until smooth. Pour the batter into the molds.

Place the pan in the oven and bake until the top is set but the inside is still soft, 12 to 14 minutes. Remove the cakes from the oven and cool for 5 minutes. Using a small knife, loosen the cakes from the pan and transfer them to a serving platter. Dust the Lava cakes with powdered sugar.

Categories:

recipe / Desserts / Cakes / Soufflé, puddings, meringues, meringues / Patrick and Gina Neely

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