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Recipe by Rebornformthesun
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.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: 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.
Step 2 of 5: Let the chocolate mixture warm slightly. Add the eggs, one at a time, mixing well after each addition.
Step 3 of 5: Add all the sifted flour at once and mix with a whisk. Pour the mixture into the greased molds using a ladle.
Step 4 of 5: 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.
Step 5 of 5: Remove from the oven, turn the molds upside down onto serving plates, dust with icing sugar, and serve. The chocolate lava cake is ready!
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving133 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,525 kJ603 kcal | 1,893 kJ453 kcal |
| Fat | 42.35 g | 31.76 g |
| of which saturated fatty acids | 24.16 g | 18.12 g |
| Carbohydrates | 49.81 g | 37.36 g |
| of which sugars | 45.05 g | 33.79 g |
| Fibre | 2.81 g | 2.11 g |
| Protein | 7.4 g | 5.55 g |
| Salt | 0.15 g | 0.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
