Top 3 lava cakes [BA Recipes]

Ultra tender cakes with slightly crisp edges and a perfectly molten lava gooey center, these 3 top recipes are surprisingly simple to make and is in other words: heaven.


Dulce de Leche Lava Cake

Ingredients:
Dulce de leche — 13,5 oz
Butter (melted) — 4 oz + more for greasing
Yolk — 2
Egg — 2
Wheat flour — ¼ cup + more for dusting

Kcal per 100 g - 370

Whisk dulce de leche with butter
Add eggs and yolks
Once combined gradually add flour
Line ramekins with butter and flour
Divide batter between ramekins
Bake the cakes at 425˚F for 10-14 minutes. The cakes should be golden brown and should jiggle in the middle.
Run a knife along the edges of the ramekin to loosen
Invert onto a plate.

Lemon Lava Cake

Ingredients:
White chocolate — 8 oz
Butter — 8 tbsp + more for greasing
Powdered sugar — 1½ cup
Large egg — 3
Large yolk — 3
Zest of 2 lemons
Lemon juice — 2 tbsp
Wheat flour — 1/2 cup + more for dusting

Kcal per 100 g - 450

Melt chocolate with butter
Mix powdered sugar, eggs, yolks, lemon juice and zest
Whisk until combined
Add melted butter and chocolate and mix
Gradually add flour
Line ramekins with butter and flour
Divide batter between ramekins
Bake the cakes at 425˚F for 10-15 minutes
Run a knife along the edges of the ramekin to loosen
Invert onto a plate

Red Velvet Lava Cake

Ingredients:
White chocolate — 6 oz
Butter — 6 tbsp + more for greasing
Cocoa powder — ¼ cup
Sugar — ½ cup
Large egg — 2
Wheat flour — 1/2 cup + more for dusting
Red food coloring — 2 tsp

Kcal per 100 g - 467

Melt chocolate with butter
Add cocoa and sugar
Whisk until combined
Add eggs and mix
Gradually add flour
Add food coloring and mix
Line ramekins with butter and flour
Divide batter between ramekins
Bake the cakes at 400˚F for 10-15 minutes
Run a knife along the edges of the ramekin to loosen
Invert onto a plate


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