Chocolate lava cake
- B-well
- Jan 30, 2017
- 2 min read
Today we have a decadent chocolate lava cake recipe for all you chocoholics out there, this should hopefully keep your cravings at bay for at least 48 to 72 hours. This is hands down one of the best desserts ever.
Ingredients:
B-well baking spray 180g dark chocolate, chopped (70% dark chocolate works best) 250g butter, chopped 4 egg whites 6 egg yolks 1/2 cup caster sugar 1/4 cup plain flour, sifted Berries and double cream or vanilla ice cream, to serve
Method:
1. Place chocolate and butter in a microwave-safe bowl. Microwave on for 1 to 2 minutes, then stir everything together. Then let it cool down to room temperature.
2. Get your ramekins ready. Using B-well canola baking spray, give the ramekins a good spray.
3. In a separate bowl whisk the 4 egg whites and 6 yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if possible. Sift the flour into the eggs, then beat together.
4. Once the chocolate mixture has cooled down, pour it into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
6. Heat oven to 190°C Place the fondants on a baking tray, then cook for 7 to 10 mins until the tops have formed a slight crust and they are starting to come away from the sides of their ramekins. Remove from the oven, then leave to rest for 2 minuets. Serve with a heavy dollop of cream or a large spoonful of vanilla ice cream and some berries for decoration..
It's important that the lava cakes are not over-cooked and that the inside is full of runny "lava-like" chocolate, when you take your first bite the chocolate should be oozing out the center of the cake. If it's not you should decrease your cooking time, 30 seconds can make all the difference.
TIP:
Before adding your chocolate and butter together for the microwave, break of 20% of your chocolate bar and put it aside. Heat together the chocolate and butter then when finished, add the 20% chocolate you set aside and stir until melted - this will help temper the chocolate.
Try and use a good quality dark chocolate which contains at-least 70% cocoa.
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