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Hi awesome people!
Chocolate lava cake is a popular dessert. When you cut through it, it bursts from the centre and oozes liquid chocolate! It has the elements of a chocolate cake but is very light and moist.
It is sometimes called a chocolate decadence cake and or a soufflé. Some other names often used are chocolate fondant, chocolate moelleux and molten chocolate cake.
This dessert goes well as ‘hot and cold’ meaning the cake is hot and served with a scoop of either vanilla or strawberry ice cream on top. That melting moment is always spectacular.
Makes 6 servings. I doubled the recipe to get 12 servings
170g dark chocolate
1 tablespoon of vanilla essence
2 tablespoon of flour
4 tablespoon of sugar
Pinch of salt
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Preheat the oven at 200 degrees Celsius.
Grease your muffin baking tray with some butter using a kitchen brush then dust with flour.
In a bowl over hot water bath or in a microwave, melt the butter and dark chocolate until mixture combines and becomes smooth, meanwhile beat the eggs with sugar and salt using an electric hand mixer with a whisk until thick and fluffy, add in the flour little by little and vanilla essence.
Gradually add the melted chocolate mixture and mix well with a spatula. Pour the mixture into the tray greased baking tray.
Bake for 10 minutes until the edges are firm and the centre is still soft. Remove and let it cool for a few seconds. Place them on a plate carefully. Sprinkle some powdered sugar on top and serve immediately with a scoop of strawberry ice cream.
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