Εύκολο

Φτιάχνει: 7

Good to go
Long shelflife
Quick & easy (production)
Good for freezing

Caramel, one of the most popular and loved tastes in North American pastry, was something I really wanted to focus on when developing lava cake recipes. This Gold Chocolate Lava Cake is very versatile plus fast and easy to make! You can prep the batter ahead of time and freeze it raw or baked.

Caramel, one of the most popular and loved tastes in North American pastry, was something I really wanted to focus on when developing lava cake recipes. This Gold Chocolate Lava Cake is very versatile plus fast and easy to make! You can prep the batter ahead of time and freeze it raw or baked.

Διάρκεια ζωής:: 2 Days
Conservation:: Room Temperature

Περιέχει: 1 Συστατικό

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300 g

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg
150 g

butter
140 g

eggs
50 g

egg yolks
10 g

vanilla extract
75 g

cake flour
1 g

Fleur de sel

Melt the chocolate and butter together in the microwave.
Mix the eggs, egg yolks, and vanilla. Add them to the first mixture.
Add the flour - make sure not to overmix.
Line the sides of the individual cake rings of 6 cm diameter by 4.5 cm height with parchment paper and place on top of a tray with a silpat.
Pour 90 grams of the batter inito the cake rings with a piping bag.
Top with a pinch of fleur de sel.
Bake at 190 degrees celsius for about 7 minutes. TIme may vary depending on your oven and mold. The middle of the cake needs to be soft in order to be runny when served.