Praline Molten Lava Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Rich praline cake filled with a gooey molten center, perfect for satisfying any chocolate craving.
Ella x
Ingredients
- 150 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsalted butter(softened)
- 2 nulllarge eggs
- 50 gpraline paste
- 20 gunsweetened cocoa powder
- 50 gplain flour
- 10 gbaking powder
- 5 gsalt
- 40 mlmilk
- 20 mlheavy cream
- 10 mlpraline syrup(optional)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Butter six 250ml ramekins and dust them with sugar.
Tip: To prevent the cakes from sticking, make sure the ramekins are well buttered and sugar-dusted.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Tip: Whisking the dry ingredients helps to incorporate air and ensures the cake is light and fluffy.
- 3
In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes.
Tip: This step is crucial to incorporating air into the butter and sugar, creating a light and fluffy cake.
- 4
Beat in the eggs one at a time, followed by the praline paste and cocoa powder.
Tip: Make sure to scrape down the sides of the bowl to ensure all the ingredients are well incorporated.
- 5
In a small bowl, whisk together the milk and heavy cream.
Tip: Whisking the milk and cream helps to incorporate air and ensures the cake is moist and creamy.
- 6
Add the flour mixture to the butter mixture, alternating with the milk mixture, beginning and ending with the flour mixture.
Tip: This step is crucial to incorporating air and ensuring the cake is light and fluffy.
- 7
Divide the batter evenly among the prepared ramekins.
Tip: Make sure to divide the batter evenly to ensure all the cakes are the same size and cook evenly.
- 8
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
Tip: This step is crucial to creating the molten lava center by creating a water bath.
- 9
Bake for 20-25 minutes, or until the edges are set and the centers are still slightly jiggly.
Tip: Make sure to not overbake, as this will cause the cake to dry out.
- 10
Remove from the oven and let cool in the ramekins for 1-2 minutes.
Tip: This step is crucial to preventing the cakes from breaking when removing them from the ramekins.
- 11
Run a knife around the edges of each cake to release it from the ramekin.
Tip: This step is crucial to preventing the cakes from sticking to the ramekins.
- 12
Invert onto plates and serve immediately.
Tip: Serve immediately to ensure the cakes remain warm and gooey.
- 13
Drizzle with praline syrup, if desired.
Tip: This step adds an extra layer of flavor and texture to the cake.
Recipe Variations
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