Chocolate Dreams: The perfect lava cake recipe for those with a sweet tooth!
gg butter (plus some for the molds)
Ingredients · Servings 6
- 200g dark chocolate
- 140 g Butter
- 4 Bio-No
- 100 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 80 g flour
Method · 25 min
- Coarsely chop the chocolate. Melt the butter in a saucepan. Add the chocolate and dissolve it in the melted butter. Grease the soufflé dishes.
- Beat eggs, sugar, vanilla sugar, and salt until frothy, about 3-5 minutes. Add the melted chocolate-butter mixture and flour, and stir until a smooth batter forms. Divide the batter among 6 ramekins.
- Bake the cakes for 12 minutes in a preheated oven at 190 degrees Celsius (375 degrees Fahrenheit) using conventional oven settings (top and bottom heat). Let them cool slightly, then carefully remove them from the mold and turn them out onto a plate.
Bio-Owner (Class M)
Also needed: Soufflé dishes (7–8 cm diameter)
To ensure the center remains liquid, pay close attention to the baking time – this can vary depending on the oven. A liquid center is achieved after approximately 10 minutes of baking. After 12 minutes, the center will be creamy and soft. Refrigerate the tartlet molds filled with batter for about 60 minutes before baking; this will also help the center stay liquid during baking. A test run will help you find the perfect consistency.
