Lako

Makes : 5 Yield

Timeless Classics
Quick & easy (production)
Short preparation time

This Cocoa Lava Cake is full of chocolaty goodness and to give it an improved finish without the white powdery exterior that flour can cause, we used cocoa powder instead to coat the molds which still helps with the unmolding and gives that perfect extra touch of chocolaty flavor.

This Cocoa Lava Cake is full of chocolaty goodness and to give it an improved finish without the white powdery exterior that flour can cause, we used cocoa powder instead to coat the molds which still helps with the unmolding and gives that perfect extra touch of chocolaty flavor.

rok trajanja:: 1 Hour
Conservation:: Room temperature

Containing: 1 Component

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Demonstration video<span>Cocoa Lava Cake</span>

Demonstration videoCocoa Lava Cake

113 g

Callebaut Dark Chocolate - L-60-40 - 5kg Block
113 g

butter
40 g

Egg yolk
100 g

Egg
50 g

sugar
15 g

cake flour
5 g

salt
Q.S.

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG

To prepare ramekins coat with softened butter and Cacao Barry Extra Brute Cocoa Powder
Melt chocolate and butter in a bain marie
Whip eggs and sugar until trippled in volume
Combine melted chocolate and egg mixture
Gently sift in flour
Portion 3oz into prepared ramekins
Bake at 400F 7 minutes
Immediatey invert and sift more cocoa powder over the top