Chocolate Lava Cakes: Spray 12 muffin cups with
To make the caramel sauce, place sugar in a small saucepan. Cook over low heat, without stirring, for 8 mins, or until caramelized. Carefully add butter, cream and salt. Simmer for 2 mins, stirring if necessary, until smooth. Let cool to room temperature.
Preheat oven to 400\u00b0F. Grease 4 (11 oz) ramekins and place on a baking tray lined with parchment paper. Spoon 1 tbsp caramel sauce into each ramekin.
In a food processor, combine sugar, butter, flour, ground almonds, 2 tbsp cocoa powder, milk, eggs and vanilla and process until ...
mooth.
To serve, top lava cakes with ice cream and chocolate
o loosen the cakes from the edges. Turn cakes out onto serving
Whip cream until it starts to thicken. Add sugar slowly to desired texture and taste. Cover bowl and put in fridge.
Cook Molten Lava Cakes per package directions. Let cool for 5 minutes.
Slice each cake in half and arrange in pretty dessert dishes with a strawberry and large dollop of whipped cream. Sprinkle with turbinado sugar.
Serve and yum yum!
ake 14 minutes, or until cakes have risen and have a
full.
Bake the cakes in your preheated oven for
hile you bake the cakes.
Bake cakes 30-35 minutes, until
he mixture to make the cakes light and airy.
Pour
mortar. Carefully remove the cakes from the ramekins, sprinkle them
ups are made of)until cakes are firm around the edges
mall knife around the cakes to loosen, invert cakes onto plates. Top
o over bake these cakes.
Let the cakes set up for
bout 30 minutes, or until cakes are puffed and crusty but
round edges of cakes to loosen, then invert cakes onto dessert plates
arefully run small knife around cakes to loosen (if necessary). Invert
minutes before turning the cakes out of the ramekins onto
or 15 minute.
Remove cakes upside-down onto serving plates
Chocolate Lava Centers:.
Chop chocolate into
emoving the ramekins from the cakes.
14.Top with your