Chocolate Lava Cakes (Lindt)

Step 1

Preheat the oven to 350F.

Step 2

Grease four 1/2 cup ramekins with 1 tablespoon butter and 1 tablespoon granulated sugar. Keep aside.

Step 3

Melt 1 Lindt Excellence Hazelnut dark chocolate bar, 1/2 cup of unsalted butter and 1/4 teaspoon salt. Let it cool to room temperature.

Step 4

Using a paddle attachment, beat 2 large eggs, 1 egg yolk, and 1 cup icing sugar until batter is pale and thickened.

Step 5

Take you chocolate mixture from Step 1 and fold it in, along with 1 teaspoon of pure vanilla extract.

Step 6

Add in 1/2 cup of all-purpose flour, 2 tablespoons of cocoa powder and 1/2 teaspoon of baking powder until fully incorporated.

Step 7

Fill ramekins halfway with batter.

Step 8

Place 2 frozen Lindor Truffles in the center of each ramekin, press down gently.

Step 9

Top up with remaining batter until the ramekins three-quarter full. Ensure the truffles are submerged under batter.

Step 10

Bake for 20-25 minutes. You know your cakes are ready when they appear shiny and have started to pull away from sides. (22 minutes was optimal for Auntie A's oven)

Step 11

Allow the cakes to cool for 5 minutes.

Step 12

Option to garnish cakes with icing sugar, cocoa powder, or a dollop of whipped cream or ice cream. Auntie A's preference is to garnish with berries.

Step 13

Enjoy! Cover with foil and store in fridge. Re-heat in a toaster oven or microwave prior to serving.

Note: recipe inspired by Key Ingredient