Lavaikake

Chocolate dessert It is believed that the lavacake was invented in 1987 in New York, when the chef took a chocolate biscuit out of the oven some time beforehand, but the French contest the primacy in this matter and believe that in France melted chocolate desserts were prepared much earlier. Be that as it may, the lavakeake in the USA is especially popular, it is even considered a good way to finish the dinner with this dessert. In cooking lavacake, there are some features, in particular, the baking should be finished at the time when the edges of the biscuit are already baked, and the middle will only be covered with a film and will be still liquid. The baking time in this case will have to be set experimentally depending on the characteristics of the oven and the size of the mold. Forms usually use ceramic heat-resistant for portioned desserts, but I managed by improvised means, taking steel coconut bottles and silicone cake molds. The latter did not suit me, but the cooks managed to cope with the problem. In the dough, to enhance the chocolate flavor, you can add coffee liqueur or vanilla extract, and serve, depending on the desire, with ice cream, whipped cream and any berries.

Chocolate dessert It is believed that the lavacake was invented in 1987 in New York, when the chef took a chocolate biscuit out of the oven some time beforehand, but the French contest the primacy in this matter and believe that in France melted chocolate desserts were prepared much earlier. Be that as it may, the lavakeake in the USA is especially popular, it is even considered a good way to finish the dinner with this dessert. In cooking lavacake, there are some features, in particular, the baking should be finished at the time when the edges of the biscuit are already baked, and the middle will only be covered with a film and will be still liquid. The baking time in this case will have to be set experimentally depending on the characteristics of the oven and the size of the mold. Forms usually use ceramic heat-resistant for portioned desserts, but I managed by improvised means, taking steel coconut bottles and silicone cake molds. The latter did not suit me, but the cooks managed to cope with the problem. In the dough, to enhance the chocolate flavor, you can add coffee liqueur or vanilla extract, and serve, depending on the desire, with ice cream, whipped cream and any berries.

Ingredients:

• Chocolate black 120 g
• Instant coffee 2 tsp.
• Eggs chicken 3 pcs.
• Wheat flour 6 tbsp. l.
• Butter 60 g
• Sugar powder 0.5 tbsp.
• Sugar powder 2 tbsp. l.
• Butter 50 g
• Bananas 1 pc.
• Strawberries 50 g

Instructions

• Step 1 To prepare lavacake, we take the following ingredients: dark chocolate, powdered sugar, flour, eggs, butter, instant coffee.
• Step 2 We'll take eggs, sugar powder and coffee in a lush mass until the latter dissolves completely. Coffee in this recipe serves as an enhancer of chocolate taste.
• Step 3 Melt butter and chocolate melt in a water bath or in a microwave, mix.
• Step 4 Add the melted chocolate with butter to the egg-sugar mixture, whisk together.
• Step 5 We pour in the flour, the dough should get dense, but flowing off the spoon.
• Step 6 Prepare the banana cream to cool it. We beat the cut bananas with butter, softened at room temperature, and powdered sugar. We put in the refrigerator.
• Step 7 Portion molds are lubricated with oil. Pour the dough into 2/3 and put the molds in the oven, preheated to 200 ° C. Baking time is individual: from 6 to 11 minutes, I got baked in 8 minutes.
• Step 8 With a knife we ​​run along the edge of the molds, turn the lavacake on plates, put on top the banana cream and berries (fresh or pre-defrosted), cut the biscuits, letting the chocolate lava pour out, and immediately serve.