Praline Molten Lava Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
You know that moment when you're craving something absolutely decadent but don't want to spend hours in the kitchen? This praline molten lava cake is exactly what you need. It's rich, it's elegant, and honestly, it comes together in less than an hour from start to finish. The praline paste adds this incredible nutty depth that makes it feel fancy, while cocoa powder gives you a boost of antioxidants along with that classic chocolate flavor. What I love most is how simple it actually is to make, even though it tastes like you've been baking professionally all day. Perfect for impressing guests or treating yourself on a regular Tuesday night.
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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