This chocolate lava cake is so quick and easy to make, but super delicious and moist.
10 Portions · 659 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
10
Preheat the oven to 160°C convection.
Cut chocolate and butter into small pieces and melt either over a double boiler or in the microwave.
Whisk the eggs and beat them together with the sugar until foamy.
Then add the melted chocolate-butter mixture to the eggs and mix well.
Add flour and salt and mix everything thoroughly.
Finally, refine with vanilla extract.
Fill the finished mixture into small porcelain or silicone muffin molds (makes approx. 10 pieces). Make sure not to overfill the molds, as the dough will still rise. Grease porcelain molds beforehand.
Bake in the preheated oven for exactly 13 minutes – no longer, otherwise the perfect consistency will be lost.
After baking, remove immediately from the oven and arrange directly on a plate.
Dust with powdered sugar and serve best warm.
Fresh berries go wonderfully as a garnish.
Enjoy your meal!
Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.
