Lava Cakes | Recipe
Flourless and with alternative sweetener
Text:
Katharina Kuhlmann
Photography:
Roberta Dall Alba
19 July 2018
Imagine a soft volcano and tasty magma made of chocolate. If lava cakes wouldn’t exist, this deliciousness would only be possible in your dreams. These extremely satisfying mini cakes though, are here to make your dreams come true! They are little “calorie bombs”, but through the use of agave syrup and chocolate with coconut blossom sugar they don’t contain any white sugar. And good news for people with gluten intolerance: the lava cakes are flourless.
Why the "Fine Dark 75% Cocoa" is the perfect match for these lava cakes
Lava cakes taste especially good with dark chocolate. The high cocoa butter content ensures a particularly shiny and liquid lava flow from the cake. The VIVANI variety used, Fine Dark 75% Cocoa, is ideal for all cakes and pastries that are to be sweetened alternatively. Instead of granulated sugar, the bar contains only coconut blossom sugar, which adds light notes of malt and caramel. These harmonise particularly well with the mildly aromatic organic cocoa from Panama used in this bar – a composition that gives the lava cake with its warm, liquid centre an exciting flavour profile.
RECIPE: LAVA CAKES
Ingredients
For two lava cakes
1
egg
1
egg yolk
25 g
agave syrup
15 g
olive oil
75 g
VIVANI Fine Dark 75 % Cocoa
1 - 2 tbsp
boiling hot water
1 pinch
salt
a little bit
Fine Cocoa Powder (fat-reduced cocoa powder)
2
fresh raspberrys
making
baking time
10–13 minutes
level of difficulty
easy
N°
01
Preheat the oven at 180 °C.
02
Take the first egg and separate the yolk from the egg white, then put it in a bowl together with the other one. Whisk the whole egg, yolk and agave syrup until it becomes nice and creamy.
03
Add the olive oil (or another oil of your choice) and stir it.
04
Slowly melt the chocolate in a bain-marie, then let it cool down a bit. When still warm, pour into the egg mixture and quickly stir with a spatula to prevent the egg to coagulate. Add a pinch of salt and one or two tablespoons of hot water. Stir it. You should get a nice and creamy batter.
05
Grease two ramekins and dust with some unsweetened cocoa powder. Divide the mixture evenly and bake for 10 to 13 minutes.
06
The edges should be firm and the center should be squidgy. Run a knife around the edge of the lava cakes to loosen, then turn out onto dessert plates and serve immediately.
07
To compensate the sweetness of the lava cake place a fresh raspberry on top.
This is VIVANI
For 25 years, VIVANI has been developing high-quality organic chocolate from sustainably grown cocoa beans. The brand from Bochum (Germany) stands for ecological cocoa cultivation, transparent supply chains and responsibility along the entire value chain. VIVANI was awarded “The National German Sustainability Award” for this commitment.
Production takes place at the traditional Weinrich chocolate factory in Herford, where each bar is created with a great deal of expertise and craftsmanship.
Fine Dark 75 % Cocoa
Panama Cocoa | vegan | with coconut blossom sugar
Fine cocoa powder
Santo Domingo | fat-reduced cocoa powder | Biodynamic | vegan
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