Servings: 7
Ingredients
Gold Chocolate Lava Cake
- 10.6 oz Callebaut Gold 30.4% Caramelized White Couverture Callets
- 5.3 oz Butter
- 4.9 oz Eggs
- 1.8 oz Egg yolks
- 0.4 oz Vanilla extract
- 2.6 oz Cake flour
- 15.4 gr Fleur de sel
Instructions
Preparation
- 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.
Servings: 7
Ingredients
Gold Chocolate Lava Cake
- 10.6 oz Callebaut Gold 30.4% Caramelized White Couverture Callets
- 5.3 oz Butter
- 4.9 oz Eggs
- 1.8 oz Egg yolks
- 0.4 oz Vanilla extract
- 2.6 oz Cake flour
- 15.4 gr Fleur de sel
Instructions
Preparation
- 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.