I’m quite sure you all at least saw the gooey chocolate goodness if not ate it. Well as a chocolate lover I was always sceptic about trying to make it, because it seemed impossible! Also I didn’t have the right ceramic cups to bake the cakes in it. But I overcame my awkwardness about it and decided to try and improvise. I made the lava cakes in a muffin tray and they turned out great!
I won’t be able to tell you for how many cakes you’ll have the batter, because that’s completely dependent on how big the cups are in the tray. I picked the one with huge cups, so there was enough batter for 3 cakes.
Let’s get onto the ingredients. Honestly here you just have to go with the gut feeling… Actually the whole point (as I see it) of mastering the lava cake is going by the gut feeling.
So you’ll need:
- 2 eggs
- 2-3 large spoons of sugar
- 2 spoons of gluten free flour (if you do it with regular flour you’ll probably need 3 spoons)
- 150 mg of butter
- 150 mg of dark (50% cocoa) chocolate
First heat the oven to 180°C. Mix the eggs and sugar into a foamy batter in a mixing bowl. Put chocolate and butter into a bowl and melt it (I do it in a microwave). Mix the batter again and add flour, after that mix in the melted chocolate and butter. The batter has to be a bit thicker as the pancake batter. If you feel like it’s too thick, add a bit of water. Butter the cups in the muffin tray. Use a LOT of butter because the last thing you want here is for the cakes to stick on the tray, in that case all you can do is eat them out of it, with a spoon. Pour the batter in the cups a bit over the half of the cup and put in the oven. Bake for about 7-15 min, or better said once the cakes rise and start to crack at the top, they are done! For the baking time all you really need is some luck and observing.
After they are baked all you need is to turn the tray over the plate so they fall out. I strongly suggest you adding a ball of vanilla ice cream as a side.