The secret for the perfect Lava cakes and how they differ from chocolate soufflés

The secret for the perfect Lava cakes and how they differ from chocolate soufflés

Lava cakes are dangerously seductive! The silky wave of chocolate lava that lingers slowly, tempting you to lick it straight from the plate, makes them absolutely irresistible. They can impress your guests but they are very easy to make. Some people mistakenly think that lava cakes are the same as chocolate souffle but these two desserts don’t have the same preparation. A soufflé is fully cooked, whereas a lava cake maintains a runny, chocolatey liquid center. A soufflé is more moist than a cake but it is baked to the inside. Its recipe is based on egg meringue and is airy. In contrast, the lava cake is baked only on the outside with a liquid chocolate centre. It should be consumed immediately because as it cools down, it continues to cook until the centre is no longer liquid.

So today, I will show you how to keep the inside liquid after baking. A chilled ganache in the centre will allow the batter to bake, while creating a lovely fluid centre, taking your lava cakes to the next level. And thinking that some people hate the idea of the raw batter running out of a cake, you know that this recipe will cover every preference. This is a dream for chocolate lovers. Get creative and accompany it with what you love. Sprinkle with icing or cocoa. Top with fruit sauce, preferably red and sour such as blueberries, sour cherries, strawberries. Add caramel or even chocolate syrup for the hardcore chocolate lovers. You can even add whipped cream and of course the best of all, vanilla ice cream!

Ingredients

For 4 lava cakes

For the ganache

For the cakes

Also

Instructions

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For the ganache

Put the chocolate chips and heavy cream in a bowl. Microwave for 20 seconds. Stir the mixture and place it in the fridge to thicken. Make sure it doesn’t become very hard. Keep it in for about half an hour, depending on your fridge temperature.

For the cakes

Grease the ramekins and dust insides with cocoa powder, tapping out excess. Preheat the oven to 200C.

Place the chocolate chips and butter in a bowl. Microwave for 40 seconds. Stir the mixture and let it cool for 5 minutes.

Whisk the whole eggs with the yolks and the icing sugar. Add the melted chocolate mixture and stir. Continue with the flour and whisk gently until the flour is incorporated.

When filling up the ramekins, you have to leave 1.5 cm from the top rim. Fill 1/3 of the ramekin with the chocolate batter. Place 1/4 of the ganache over the batter and fill the remaining 2/3 of the ramekin with batter.

Bake for 20 minutes. When ready, let them rest for 2 minutes and then turn onto plate. Tap base then gently remove each ramekin. Garnish with toppings of your choice.

Tips

Use any type of chocolate you like, couverture or milk chocolate.

The chocolate doesn’t have to be in chips but if in pieces, it will take longer to melt in the microwave.

If you don’t consume them immediately, you can heat them up in the microwave for a few seconds and they’ll be as if you just baked them. As mentioned above, the ganache doesn’t cook, so when heated, it becomes fluid again.

You can prepare the batter and keep it in the fridge for up to a day. But it must be at room temperature before baking.

Enjoy!

Νanà…

The secret for the perfect Lava cakes and how they differ from chocolate soufflés

Ingredients

For 4 lava cakes

For the ganache

  • 1/2 cup chocolate chips (100 g)
  • 4 tbsp heavy cream

For the cakes

  • 1 cup chocolate chips (200 g)
  • 100 g butter cut into cubes
  • 2 eggs at room temperature
  • 2 egg yolks at room temperature
  • 1/2 cup icing sugar
  • 2 tbsp all-purpose flour

Also

  • Some butter for the ramekins
  • Some cocoa to dust over the ramekins

Instructions

For the ganache

Put the chocolate chips and heavy cream in a bowl. Microwave for 20 seconds. Stir the mixture and place it in the fridge to thicken. Make sure it doesn’t become very hard. Keep it in for about half an hour, depending on your fridge temperature.

For the cakes

Grease the ramekins and dust insides with cocoa powder, tapping out excess. Preheat the oven to 200C.

Place the chocolate chips and butter in a bowl. Microwave for 40 seconds. Stir the mixture and let it cool for 5 minutes.

Whisk the whole eggs with the yolks and the icing sugar. Add the melted chocolate mixture and stir. Continue with the flour and whisk gently until the flour is incorporated.

When filling up the ramekins, you have to leave 1.5 cm from the top rim. Fill 1/3 of the ramekin with the chocolate batter. Place 1/4 of the ganache over the batter and fill the remaining 2/3 of the ramekin with batter.

Bake for 20 minutes. When ready, let them rest for 2 minutes and then turn onto plate. Tap base then gently remove each ramekin. Garnish with toppings of your choice.


Source: https://cookeatup.com/en/the-secret-for-the-perfect-lava-cakes-and-how-they-differ-from-chocolate-souffles/

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