Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Salted caramel filling
Chocolate
Batter
To bake
Utensils
6 ramekins (each approx. 150 ml), greased and floured
How it's done
Salted caramel filling
Boil the sugar in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the butter substitute and salt, melt, then mix. Pour in the coconut milk, simmer over a low heat, stirring until the caramel has dissolved, reduce for approx. 5 mins. to form a thick liquid.
Chocolate
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate, stir until smooth.
Batter
Place the flour and all other ingredients up to and including the oil in a bowl, mix to form a smooth batter, mix in the melted chocolate. Place the cake mixturein the prepared moulds. Place 1 tsp of salted caramel filling and a piece of chocolate in the middle of each.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180 °C. The cakes should still be a little runny inside. Remove from the oven, tip out onto plates while still hot. Dust the lava cakes with icing sugar and serve immediately.
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