For 8 mini lava cakes

Dark chocolate -240 g

Butter - 160 g

Sugar - 160 g

Eggs - 4

Flour 00 - 100 g

Vanilla extract - 2 teaspoons

Bitter cocoa and icing sugar as needed

Difficulty : Easy
Preparation : 20 minutes
Cooking : 15 minutes
Total : 35 minutes
Ingredients for 8 people
On the 8th of December (Immacolata day in Italy) our relatives came back from Milan and we decided to welcome them with piza and mini chocolate lava cakes. A real joy for chocolate lovers like us. These fantastic cakes are last minute dessert because you’ll make them in half an hour. The only difficulty could be cooking for the first time: it’s important to remember to remove from the oven the cakes as soon as the crust is formed on the edge to have the soft heart

First of all melt the dark chocolate with butter, over a bain-marie, until smooth.

Transfer the melted chocolate and butter in a bowl. Add the sugar and mix.

Add the eggs, one at a time, letting each one to incorporate completely before adding the next. Beat to incorporate fully.

Sift the flower and gently fold in the batter using a whisk.

Butter the muffins mold e dust them with bitter cocoa .

Preheat the oven to 200 °C. Pour the batter into the prepared molds up to just over half. Bake  for 15 minutes until the centre is still soft.

Remove from the oven and let cool. Run a sharph knife around the edge of the molds to be sure of realising when inverted on the plate. Serve the lava cake with a sprinkle of icing sugar.

Precisazioni e note

Usually disposable cupcake molds are used to prepare mini chocolate lava cakes, but we used alluminium reusable cupcakes molds, that are suitable too. To obtain the same size mini lava cakes we divided this amount of batter in 8 parts. You can also prepare the mini cakes, freeze them and bake when you need. In this case it's necessary to increase the  cooking time of 5 o 6 minutes.

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