Lava cakes

Srividya Dantuluri

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1 min read

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Feb 18, 2024

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Red velvet

1. Pre-heat the over to 190C.
2. Apply melted butter to cupcake moulds and keep them ready. This recipe makes 36 pieces.
3. Take 1 3/4 cups room temperature butter in a microwave friendly bowl. Add 400g chopped white chocolate and melt in the microwave until the chocolate turns liquid.
4. Take 8 full eggs and 7 egg yolks, add 2 tsp vanilla extract and beat with a hand mixer. Add 2 cups sugar in iterations and beat until the mixture triples in volume. Add the red color and beat some more.
5. Add the chocolate mixture while continuously beating the eggs on medium speed.
6. In a separate bowl, sieve 1 1/2 cups maida, 1/2 cup cocoa powder.
7. Slowly add the dry ingredients to the wet and fold using a steel spatula. This keeps the air bubbles in tact.
8. Fill the cup cake moulds leaving 0.5 inch gap on the top. Bake for 10 minutes.
9. Leave the cakes to rest for 5 minutes until they cool down.
10. If making in ramekins, bake time is 15 minutes.
11. The cake is best had warm and without de-moulding. That way the centre remains gooey.