• RICETTE

Esecuzione della ricetta

Preheat the oven to 200ºC.

Put soft butter in 6 baking forms.

Sprinkle with cocoa powder to cover all the surface of the forms.

Remove the excess cocoa powder.

Put the baking forms in a baking tray. Let aside for a while until the liquid chocolate cakes are ready.

Use chocolate from 50% to 60% cocoa to have a more fluid result.

Cut the chocolate into pieces.

For the lava cakes:

Cut the butter into pieces and put it in a fireproof bowl. Add the cut chocolate.

Put the bowl with the butter and the chocolate in a casserole.

Heat the ingredients over low heat, mixing occasionally with a soft spatula, until the chocolate and the butter are completely melted.

Once the ingredients are melted, remove them from the heat.

Let them for 3-4' to cool in order to avoid the cooking of the eggs

Put the yolks with the eggs in a medium bowl. Season with salt and sugar.

With a hand mixer, beat the ingredients at high speed until they change color and become a white light cream. About 2'.

Add the melted chocolate to the beaten eggs and mix with the whisk to homogenize the ingredients.

At the last minute, put the flour into the chocolate mixture. Mix gently, with a soft spatula until the flour despairs.

Stop mixing the ingredients in the lava cake for a fluffier result.

Divide the lava cakes in the prepared baking forms.

Fill up to 3/4 of each form.

Place the baking tray on the middle grill and bake for 8-9´. The sides of the lava cake must are stabilized but their center when touching with the finger must is soft and unstabilized.

After baking, let the lava cakes stand for 1' in the forms.