For the recipe Lava Cakes
|100 g||Dr. Oetker 72% Extra Dark Chocolate|
|100 g||Unsalted butter|
|60 g||Caster Sugar|
|1 tsp||Taylor & Colledge Vanilla Bean Paste|
|50 g||Plain Flour|
|15 g||Dr. Oetker Fine Dark Cocoa Powder (4tsp)|
First things first, preheat the oven to 200°C/180°C/Gas Mark 6 and butter 4 ramekins. Next up, melt together the Chocolate and butter in the microwave in 20 second bursts, stirring between each burst. Set aside to cool for a few minutes.
In another bowl using an electric hand whisk, whisk together the eggs, sugar and Vanilla Bean Paste until pale in colour and thickened.
Sieve the flour and Cocoa Powder on top of the egg mixture and gently fold through. Once combined pour over the chocolate mixture and fold this through.
Divide mixture between your prepared ramekins and pop in the oven to bake for 8-10 minutes. Once baked the middle should have a slight wobble and the edges set. Leave your puddings to stand for 1 minute before serving and then tip out onto a plate and serve with cream and a scoop of ice-cream!
Your puddings are best served straight out of the oven for the ultimate oozing centre. You can make your mixture ahead of serving, pour into the ramekins and then store in the fridge until ready to serve, and then bake straight out of the fridge before serving.
You can also freeze your puddings, freeze the mixture in the ramekins and bake from frozen for an extra 5 minutes.
|Per Serving||Per 100 g / ml|
|Fat||34.53 g||31.68 g|
|Carbohydrate||33.25 g||30.50 g|
|Protein||7.82 g||7.17 g|
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