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Ingredients
Chocolate Lava Cake:
- Dark Couverture (811 Callebaut) 48g
- Butter 44g
- Eggs 68g
- Sugar 32g
- Cake Flour 20g
- Cocoa Powder 4g
- Salt a pinch
Raspberry Sauce:
- Frozen raspberries a few
- Raspberry puree 80g
- Sugar 15g
Instructions
Chocolate Lava Cake:
- Melt the chocolate & butter.
- Meanwhile, sift the cake flour + cocoa powder + sugar + salt into a bowl and gradually pour the egg while whisking it.
- Add steps 1 and step 2. Mix until you get a homogenous batter.
- Pipe into the mold.
- Bake at 180℃ for 9mins. This is rough guidance. Different quantities and molds will result in varied outcomes so pls adjust the baking time accordingly.
Raspberry Sauce:
- Heat up the raspberry puree and sugar. Just bring it to a boil and then add in the frozen raspberries.
- Simply toss it with the raspberry sauce.
Notes
Quantity:
2 lava cakes using the silicone mould (Silikomart SF119)
How to store:
You can store the batter for up to 2 days in the fridge and pipe + bake it whenever you wish. The whole point of a lava cake is to be served as soon as it’s made (so it’s molten inside) so don’t bake it ahead of time!
