Maple Molten Lava Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A rich, gooey dessert with a velvety smooth centre, served warm and topped with a sprinkle of powdered sugar.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 120unsalted butter
- 3large eggs
- 80 mlpure canadian maple syrup
- 5baking powder
- 5salt
- 1finely ground sea salt
- 120 mlunsalted milk
- 25all-purpose flour for dusting
Detail level
Instructions
- 1
Preheat the oven to 200°C. Butter a 6x4cm ramekin and dust it with flour. Set aside.
Tip: To prevent the cake from sticking to the ramekin, make sure it is completely coated with flour.
- 2
In a medium saucepan, melt the butter and maple syrup over low heat, whisking occasionally.
Tip: Use a low heat to prevent the syrup from burning.
- 3
In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: Make sure to sift the flour to remove any lumps.
- 4
In another bowl, whisk together the eggs and milk. Add the dry ingredients to the wet ingredients and whisk until just combined.
Tip: Be careful not to overmix the batter.
- 5
Pour the melted butter and maple syrup mixture into the batter and whisk until smooth.
Tip: The batter should still be slightly lumpy.
- 6
Pour the batter into the prepared ramekin and smooth the top.
Tip: Use a spatula to create a smooth surface.
- 7
Bake for 25 minutes, or until the cake is golden brown and still slightly jiggly in the centre.
Tip: Don't open the oven door until the cake is done, as this can cause it to collapse.
- 8
Remove the cake from the oven and sprinkle with powdered sugar.
Tip: This will help to create a smooth, even surface.
- 9
Let the cake cool for 1-2 minutes before serving.
Tip: This will allow the centre to set slightly, making it easier to serve.
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