The most amazing chocolate lave cake I have EVER made. Use top quality chocolate of course and get ready to WOW yourself and your guests. Baking time depends on how runny you want it. In my oven, 12 minutes is the ideal time. The cake will become more solid as it cools but it still retains a soft, molten interior.
Don’t ignore the standing time! If you invert the cake at once, it might break. Not that this has ever stopped me from scraping all the chocolate from the kitchen work top and devouring it! You will love this.
Enjoy!!!
Lava cake
The most amazing chocolate lave cake I have EVER made. Use top quality chocolate of course and get ready to WOW your self and your guests. Don’t ignore the standing time! If you invert the cake at once, it might break. Not that this has ever stopped me from scraping all the chocolate from the kitchen work top and devouring it! You will love this.
Ingredients
- 360 grams dark chocolate
- 250 grams unsalted butter
- 165 grams granulated sugar
- 1 sachet of vanilla sugar
- 6 large eggs
- 120 grams of farina flour
- 30 grams cognac or orange liqueur
Instructions
- Butter and flour a cake pan with a hole in the middle very well. Preheat the oven to 220˚C, fan.
- Melt the chocolate and butter over low heat, stirring constantly.
- Beat the eggs together with the sugar and vanilla until fluffy. Add the flour, chocolate and butter mixture and the cognac or liqueur. Beat to combine.
- Transfer to the cake pan. Bake for 12-14 minutes, depending on how runny you want your cake to be.
- Leave the cake in the pan for 10 minutes before inverting it onto a platter.
