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
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.
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.
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.
Serving: 100 g Calories: 367 kcal Carbohydrates: 31.4 g Protein: 4 g Fat: 25.2 g