This post makes me really happy. Some of you may remember that in one of my first blogposts I attempted to bake a warm chocolate soufflé with a liquid inside.
Well, looking back now I have to admit that didn't work out that well.
Even though it was still a tiny bit liquid inside, it simply wasn't chocolaty enough.
Good, but not good enough... I know, I kind of raved about how good it was.
But let's face it: It was my first blogpost, I was all excited and proud. But with a little bit more experience, I can only recommend you to FORGET ABOUT THIS RECIPE!
I found a lava cake recipe that is way better and easier to prepare. And I can guarantee you that it will stay perfectly liquid inside, if you follow my instructions.
What you need:
6 eggs (medium-sized, at room temperature)
225g / 7.6 oz refined sugar
90g / 3 oz flour
170g / 5.7 oz bittersweet chocolate
(good quality, like Valhrona or Lindt, with at least 60% cocoa)
170g / 5.7 oz butter
some butter and sugar for the soufflé cups
Preheat oven to 160°C/320°F.
Using a hand blender mix eggs, sugar and flour in a large bowl.
Melt chocolate and butter over a bain marie (bowl in a hot water bath).
Slowly add the chocolate-butter to the egg-sugar mix while blending.
Butter the cups and sprinkle with sugar.
Fill each cup to about 2/3 or 3/4 with the chocolate batter (the lava cake won't rise that much).
Place cups on top of a cookie sheet and bake for about 10 minutes.
My lava-cake needed much longer. Could be because I have a gas-oven where the heat does not circulate that evenly. I did one test cake and checked after 8 minutes for the first time, and then every 2-3 minutes.That way you get a good idea of how long they need to bake.
You can tell the lava cakes are perfect, when the edges are firm, but the center is still runny.
Take the cakes out of the oven, carefully run a knife around the edges to loosen the cakes from the cups.
Invert the cakes onto plates, garnish if you like and serve immediately!
- I served hot cherry-elderflower sauce with mine!
- To make it a little less sweet, try using brown instead of refined white sugar. I haven't done tried that before, therefore I don't know if it'll work, though...