Lava cakes have always been a delight appreciated by all. Traditionally, lava cake is made with chocolate with a fairly melting or even runny inside.
To make this timeless cake, I chose a caramel chocolate association to add an extra touch.
The key to making a runny cake at the center is to keep a close eye on the baking time. You should not exceed 7 minutes of baking at 200 ° C if you want to have exquisite softness inside the cake.
If you prefer the classic chocolate cake, this recipe can also be made without the caramel.
Once the cake is baked, you have to wait a few minutes before removing it from the mould. If you are in a hurry, you can prepare the lava cake in advance and put it for two minutes in the microwave before serving it.
If the moulds you are using are not non-stick, I recommend using baking paper before baking.
Ramekins or cake moulds
Half-sphere moulds (optional)
60 g heavy cream
54 g sugar
27 g salted butter
60 g sugar
60 g flour
160 g butter
180 g dark chocolate
In a saucepan over medium heat, add a little sugar and wait for it to melt. Gradually add the sugar until it completely melts. The dry caramel is ready.
In the meantime, heat the cream. It is important that the cream is hot to prevent the caramel from forming lumps.
Gradually add the hot cream and mix.
Remove from the heat, add the salted butter and mix until it is melted.
Pour the caramel in the half-sphere mold and freeze for about 2 hours.
In a double boiler, melt the chocolate and the butter together.
Whisk the sugar and eggs in a bowl. Add the flour and mix.
Add the melted butter and chocolate, and whisk together.
Butter the ramekins or cake moulds and pour in the machine.
Take the caramel out of the freezer. Take each half sphere and shape it into a ball.
Place a ball in the middle of the mould.
Preheat the oven to 200 ° C and bake for 5 to 7 min.
Have you tried this recipe ? Share the result with me on instagram @imanisserie