Home » Desserts » CHOCOLATE LAVa CAKE With CARAMEL
CHOCOLATE LAVa CAKE With CARAMEL
READY IN:22mins
INGREDIENTS
1tablespoonbutter (soft, or as needed)
1largeegg yolk
1largeegg
2tablespoonsgranulated sugar
2ouncesdark chocolate
2tablespoonsunsalted butter
2teaspoonsunsweetened cocoa powder
1tablespoonunbleached all-purpose flour
1pinchfleur de sel
1tablespooncaramel sauce
1tablespoonconfectioners’ sugar, for dusting
6largeraspberries, for garnish
NUTRITION INFO
Serving Size: 1 (120) g
Servings Per Recipe:2
Calories: 466.4
Calories from Fat 333 g72 %
Total Fat 37.1 g57 %
Saturated Fat 21.9 g109 %
Cholesterol 231.1 mg 77 %
Sodium 194.1 mg 8 %
Total Carbohydrate36.4 g 12 %
Dietary Fiber 5.8 g23 %
Sugars 17.2 g68 %
Protein 9.2 g 18 %
DIRECTIONS
Preheat oven to 425ºF. Generously butter the inside of 2 (5 ½ oz.) ramekins; set aside. In a medium mixing bowl, combine egg yolk, egg and sugar. Whisk until light, lemon colored and foamy; set aside.
In a medium pot filled with a little bit of water, place a bowl over (double boiler or Bain Marie). Place chocolate and butter; cook until melt, stirring occasionally, about 2 minutes. Pour chocolate mixture into egg mixture and whisk until well combined.
Add cocoa powder to egg mixture by using a fine mesh sieve over and tap or rub spoon until powder has passed through; stir until combined. Repeat with flour; stir until mixed. Add fleur de sell and stir until all the ingredients are very well combined.
Fill up each ramekin about 1/3 of batter. Spoon caramel sauce in each and cover with the rest of the batter. Place ramekins on a baking sheet lined with a silicone mat. Bake to the preheated oven for 12 minutes.
Remove from the heat and let them rest for 4 minutes. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with confectioners’ sugar; garnish with raspberries and serve immediately.