John Myers
Contents
show
Ingredients
For the lava cake:
- 3 Pc. Eggs
- 2 Pc. Egg yolk
- 150 g Chocolate
- 7,5 tbsp Butter
- 4,5 tbsp Sugar
- 4,5 tbsp Flour
- 3 tsp Baking cocoa
- 1 Pr Salt
For the vanilla sauce:
- 250 ml Milk
- 280 ml Cream
- 3 tbsp Sugar
- 4 Pc. Egg yolk
- 1 Pc. Vanilla pod + pulp
For the caramel crowns:
- 5 Pc. Werther's original cream candy
Instructions
Chocolate Lava Cake:
- Melt the chocolate with the butter over a water bath. In a bowl, beat the eggs with the sugar until the sugar has dissolved.
- Place the chocolate and butter mixture in a bowl with the eggs and stir gently.
- Then sift the flour, salt and unsweetened cocoa into the mixture. Mix everything carefully with a wooden spoon.
- Now grease the muffin pan and dust with the baking cocoa. Fill an ice cream spoon with the batter into each mold and place in the refrigerator for 2-3 hours.
- Preheat the oven to 220 ° C and bake the tartlets for 7-8 minutes.
Custard:
- Heat the cream and milk together with 2 tablespoons of sugar as well as vanilla pulp and pod in a saucepan to boiling point and then remove them directly from the stove.
- Then let it cool down. Put the egg yolks with a tablespoon of sugar in a bowl suitable for a double boiler and beat them with a whisk until frothy.
- Gradually add the vanilla cream. Keep stirring them over the water bath for a few minutes to thicken the sauce.
- The water must not be too hot to prevent the eggs from curdling.
Caramel crowns:
- Preheat the oven to 160 ° C fan oven. Do not distribute the 5 Werthers Original Cream Candies too close to each other on the baking paper and a baking sheet.
- Let it melt in the oven for 6-7 minutes. Then put baking paper on top and press it flat with a stamp and let it cool down.
Nutrition
Serving: 100gCalories: 367kcalCarbohydrates: 31.4gProtein: 4gFat: 25.2g
