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Learn how to make the perfect chocolate lava cake with a soft center. An irresistible dessert that will make you forget all the disappointing cakes you have ever tasted.
Melt the chopped dark chocolate, sugar, and butter in a bain-marie. Grease and flour 8 single-portion aluminum molds very well, coating them evenly to prevent them from breaking when you unmold them.
Let the chocolate mixture warm slightly. Add the eggs, one at a time, mixing well after each addition.
Add all the sifted flour at once and mix with a whisk. Pour the mixture into the greased molds using a ladle.
Cover the cakes with cling film and let them rest in the freezer for 4 hours before baking. Bake in a preheated oven at 220°C (static mode) for 19 minutes.
Remove from the oven, turn the molds upside down onto serving plates, dust with icing sugar, and serve. The chocolate lava cake is ready!
Consume immediately, but it can be stored in the refrigerator for up to 2 days
Serve the chocolate lava cake with a scoop of vanilla ice cream or a dusting of icing sugar. Make sure to serve it freshly baked to best enjoy the creamy texture of the soft center.
Italia, Puglia
| Energy (kcal) | 452.55 |
| Carbohydrates (g) | 37.37 |
| of which sugars (g) | 33.8 |
| Fat (g) | 31.77 |
| of which saturates (g) | 18.13 |
| Protein (g) | 5.55 |
| Fibre (g) | 2.11 |
| Salt (g) | 0.1 |
