GODIVA Truffle Lava Cake

GODIVA Truffle Lava Cake

YIELD: 6 (6 OZ.) SERVINGS
DIFFICULTY: EASY
PREPARATION: 15 MINUTES PLUS 12-14 MINUTES BAKING TIME
SPECIAL EQUIPMENT: 6 (6 OZ.) RAMEKINS

10 tablespoons unsalted butter (plus about 2 tablespoons for the ramekins)
2 ½ teaspoons white sugar (plus about 2 tablespoons for the ramekins)
200g GODIVA 72% Dark Chocolate Bars, finely chopped
½ cup plus 2 tablespoons all-purpose flour
1 ½ cups powdered sugar (plus extra for garnish, if desired)
4 eggs
3 egg yolks
1 teaspoons vanilla extract
1 80g GODIVA Masterpieces slab (we suggest Caramel)

1. PREHEAT the oven to 200°C

2. Grease each ramekin with 1 tsp butter. Sprinkle each with 1 tsp of white sugar, and rotate to evenly coat the bottoms and sides. Gently, tap each ramekin to remove excess sugar.

3. Cut remaining 10 Tbsps of unsalted butter into 5 chunks. In a medium saucepan over low heat, combine butter and GODIVA Large 72% Dark Chocolate Bar. Stir frequently until melted and smooth. Cool slightly, about 5 minutes.

4. Whisk the all-purpose flour, remaining 2 ½ tsps white sugar, powdered sugar, eggs, egg yolks, and vanilla extract in a bowl until creamy and all lumps are gone. Whisk in the melted chocolate and butter mixture.

5. Fill the prepared ramekins a little more than half way and place one piece of GODIVA Masterpieces chocolate into each. Cover with the remaining cake batter until each ramekin is 2/3 to ¾ full.

6. Space out the ramekins on a baking sheet and bake until the tops are stiff and the edges darken, about 12 to 14 minutes. Remove from the oven and cool, about 5 minutes.

7. Holding hot ramekins with a towel, loosen the cake edges with a small paring knife, then invert cakes onto plates. Dust with powdered sugar, if desired, and serve immediately.


Leave a comment