In less than 30 minutes
With a liquid core: Recipe for a quick chocolate lava cake made from just five ingredients
Crispy and firm on the outside, almost inconspicuous, this chocolate lava cake surprises with a liquid core. With only five ingredients, it can be prepared in no time at all. A recipe for you who are craving sweets and gourmets.
From the outside, this dessert at first seems inconspicuous: a simple chocolate cake without much fanfare. But what makes the cake so irresistible are its inner functions: a liquid, melt-in-your-mouth core of the finest chocolate that flows out like lava as soon as a spoon or cake fork has penetrated the surface of the pastry. A chocolate lava cake is something special, and the moment when the lukewarm chocolate melts in your mouth is an experience in itself.
A secret of French cuisine – le Petit Gâteau
The origin of the chocolate lava cake is in France. No wonder, after all, the French are known all over the world for their desserts. Creme brûlée, macarons and crêpes are very popular, and “Petit Gâteau” can simply be described as “superbe”. The original production of the chocolate cake is an art in itself and requires a lot of sensitivity. The better is that the slim version can be cooked in no time from just five ingredients. Once you have become addicted to chocolate, you want it to go as fast as possible.
When preparing the quick chocolate lava cake, one must take into account some important manufacturing steps, which ultimately lead to a stable cake with a liquid inside. The fun baking starts easily like a plate. Dark chocolate – the cocoa content should be at least 60 percent here, but the rule is: the higher, the more intense – melted with butter in a hot water bath. The subsequent cooling of the mass prevents the dough from clumping together later. Mixed with flour, eggs and sugar is the basis of the latter chocolate dream.
The key to lava happiness
The key to chocolate cake happiness lies in the butter, or rather in the proper lubrication of the muffin tins. This is the only way to prevent the cake from collapsing when the latter is taken out of the mold.
The choice of shape can also make a difference. Flexible silicone molds are best, as they help the cookies fall and prevent the crust from being damaged. Proper baking time is also extremely important, the core should nevertheless remain liquid while the dough has a firm crust. Here the time varies depending on the oven. It is best to test the consistency after about eight minutes by gently touching the top of a cake. It should feel like you can break through it and no longer have a greasy sheen. If it is quite sticky, you should give the cake another two minutes in the oven.
Let the biscuits cool for about two minutes before turning them, so the crust can solidify a little. Carefully take the cakes evenly out of the molds. It may be a good idea to loosen the edge of the molds a little and then let the cake slide into the palms. Voilà, the pastry is ready to eat. It is best to serve the chocolate lava cake immediately so that the center does not solidify. The chocolate dream tastes extra good with vanilla ice cream or fresh berries. Good apetite.
Recipe for six small chocolate lava cakes with liquid core
- 200 grams of dark chocolate (cocoa content: at least 60%)
- 50 grams of butter
- 1 tablespoon wheat flour, type 405
- 3 organic eggs
- 100 grams of sugar
- 1 pinch of salt
- Preheat the oven to 180 degrees top / bottom heat.
- Grease six muffin tins well.
- Chop 140 grams of chocolate and melt with the butter in a hot water bath. Stir and allow to cool to lukewarm.
- Mix flour, eggs, sugar and a pinch of salt in a bowl using a whisk on a hand mixer.
- Add the chocolate-butter mixture and mix in.
- Break the remaining chocolate into pieces.
- Fill the greased muffin tins to one third with the batter. Add about ten grams to the batter of each ramekin.
- Distribute the rest of the batter between the six ramekins.
- Bake the cakes in the preheated oven in the middle of the shelf for about ten minutes.
- Serve immediately.