Lava cake

Ingredients for 2 servings:

• 2 m.-sized eggs
• 100 g dark chocolate (60% cocoa content)
• 90 g butter
• 30 g wheat flour type 405 or type 550
• 40 g brown sugar
• Sugar, brown for the molds
• Butter for the molds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple and super chocolatey

Grease two soufflé dishes (each approx. 9-11 cm inner diameter) with a little butter and then swirl with brown sugar. Use a small saucepan for the batter. Add the ingredients in the following order and melt or whisk completely at a low temperature (e.g., level 4 of 15): chocolate – butter – flour – brown sugar. Now preheat the oven to 200°C (top/bottom heat). Now add the eggs one at a time, beating vigorously until you have a shiny, smooth, and slightly airy, yet chewy mixture. If necessary, reduce the temperature slightly to prevent the egg from curdling. Pour the finished mixture into the prepared dishes. Do not fill to the top, as the cake will rise slightly. Place the dishes in the preheated oven and bake for approx. 11-13 minutes. The shorter the baking time, the more runny the chocolate center will be. Then run a knife between the baking cups and the edge of the cake to help it release. Then turn the cups out onto dessert plates and serve the cakes immediately while they’re still hot. We always serve them with vanilla ice cream.