Melt the chocolate together with the milk, add the butter, an egg and an egg yolk, flour, vanilla essence and salt powder.
Leave in the hot oven at 180 degrees for about 8-10 minutes.
Lava Cake without sugar
The sugar-free lava cake recipe will delight your senses, without raising your blood sugar. We invite you to try it, it is easy to prepare and it is delicious.
Recipes for diabetics will present below the necessary ingredients, how to prepare, but also the nutritional values for the sugar-free lava cake recipe.
Preparation time: five minutes.
Cooking time: nine minutes.
Total time: 14 minutes.
Number of servings: two.
Ingredients for the sugar-free lava cake recipe:
- 55 grams of sugar-free chocolate flakes
- a tablespoon of almond flour
- 50 grams of unsalted butter
- two eggs
- three tablespoons sweetener.
How to prepare the sugar-free lava cake recipe:
- Preheat the oven to 175 degrees Celsius.
- Wallpaper two forms with baking paper or grease them with a little butter.
- Melt the chocolate and butter and mix well until smooth.
- Beat eggs well, best with a mixer.
- Add them over the chocolate and butter mixture together with the almond flour and the sweetener. Mix well until smooth. You will get a composition similar to that for donuts.
- Distribute the newly formed composition into the two previously wallpapered shapes.
- Bake the cake in the preheated oven for 9 minutes or until the middle is still slightly moist. Do not bake too much.
- Remove the cake from the mold, sprinkle it with a little sweetener powder and serve it with pomegranate seeds or raspberries. A mint leaf is also suitable.
- This cake is best served hot. Remove it from the form while it is hot, otherwise it will continue baking.
Nutritional values for a portion of sugar-free lava cake:
- calories: 461.2 kcal
- carbohydrates: 4 grams
- protein: 12 grams
- fat: 44 grams.
We invite you to try our recipe for: Blackberry with avocado for diabetics.
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I ate lava cake many times and each time I was pleasantly surprised by the thick and decadent chocolate syrup that flows especially as if especially for my unbridled pleasure of tasting the first teaspoon full of top, chocolate cream and ice cream.
I imagined, then, that someone who had prepared the cake, had put separately pieces of chocolate or a chocolate cream that would melt in the oven and be discovered by the greedy like me who were not even curious to find out the recipe. .
Since then I have researched a little and there are some equally successful methods, but today I present the latest option that I try quite often and it is prepared very quickly & # 8211 in just half an hour, with baking.
- 100 gr. 45% cocoa chocolate
- 40 gr. dark chocolate 75% cocoa
- 60 gr. butter
- 1 vanilla pod
- 2 eggs
- 2 tablespoons powdered sugar
- 1 tablespoon grated flour
While the chocolate melts together with the bain-marie butter, I prepare 2 ramekin dishes (the surprising ceramic dishes that last up to at least 250 ° C) which I grease with butter and cover with powdered sugar.
I mix very well the two eggs prepared with powdered sugar, I add the seeds from a vanilla bean and I incorporate the warm chocolate in the obtained mixture.
Chocolate Lava Cake for Two
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Chocolate lava cakes gained popularity in the late 1990s thanks to chef Jean-Georges Vongerichten, and they have stuck around on dessert menus for good reason: They are rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour. If you like to plan ahead, you can prepare the batter a day in advance, refrigerate it, then pop the cake into the oven when you are ready for dessert. This recipe, made in a 10-ounce baking dish, is meant for sharing, but you can also make it in two 6-ounce ramekins. Just cut the baking time to 7 to 9 minutes. Also, be sure to use chopped chocolate bars or chocolate beans rather than chocolate chips here. Chips are made with stabilizers that inhibit melting and will negatively affect the texture of your dessert.
Ramekins are best to use because they & # 8217re easy to grease and remove individually. If you can't find any though, you can use a tin muffin instead. With a 12-round muffin tin, grease the inner 6 rounds, pour the batter in, and bake. Just be aware that you & # 8217ll be flipping out 6 lava cakes at once, so it may be harder to get them out. If you use a tin muffin, bake at 425 ° F (218 ° C) for 8-10 minutes.
It & # 8217s best to serve lava cakes right out of the oven. However, if you leave your lava cake out and it starts to cool, microwave it for about 30 seconds and it will regain the molten center. Yum!
The Best Air Fryer Molten Lava Cake
These air fryer cakes are so delicious and dangerously easy to make. They are incredibly easy and perfect for a new air fryer owner! If you want to go a bit healthier, find our list of 24 Healthy Air Fryer recipes!
Mix up all of the ingredients, then just bake in the air fryer for about 10 minutes. They taste amazing, especially served with vanilla ice cream! I almost couldn't believe this delicious chocolate cake came out of my air fryer. If you love this one, you'll want to check out these other delicious air fryer desserts like this one!
Can you bake a cake in an air fryer?
That & # 8217s a big yes! An air fryer can be pretty awesome for cake (and other air fryer desserts like these air fryer donuts or air fryer cookies!).
Why? Because there & # 8217s no need to preheat and it doesn't heat up the whole house like an oven. The cook time is often less with an air fryer too because it circulates air more quickly than a convection oven. I have a Philips XXL Airfryer and love it!
Air Fryer Cake Ingredients
The flavor of these molten lava air fryer cakes is highly dependent on the chocolate you use, so choose a good quality chocolate. For this recipe, you'll want to go with a bittersweet chocolate, about 60% cocoa.
I highly recommend using two 4-ounce Ghirardelli Bittersweet 60% cocoa baking bars. Find them at most grocery stores right next to the chocolate chips.
You can try using chocolate chips instead, but they may not melt or ooze as well as the high quality baking bar. And your results may vary because the ingredients in chocolate chips often vary!
How will I know when the air fryer cake is done?
About 10 minutes in the air fryer at 400 ° F should do it. You can go a little less, at about 8 minutes, for a more runny center, or keep it at about 10 minutes for a thicker center. Note that after the first batch, your air fryer will be warmed up more, so a second batch may require a minute or so less cooking time.
The cakes are done when the tops look cakey with large cracks and the edges may be darker. There may be some molten chocolate oozing in some of the cracks too, but not necessary.
If you & # 8217re concerned about whether or not the cakes are done, especially with all of those eggs in there, know that eggs are considered safe when cooked to an internal temperature of 160 ° F. Use an instant thermometer to check your air fryer cake, if desired. When I checked, the cakes were definitely at a higher temperature than 160 ° F.
Please be careful because those ramekins are HOT when the air fryer cake is done cooking! Use some sort of pot holder, oven mitt, or pit mitt to remove the ramekins from the air fryer.
What size ramekins should I use?
I use 6-ounce ramekins in this recipe, but you can try using a 4-ounce or 8-ounce with cooking time adjusted accordingly. A smaller container will usually require less cooking time. The yield may also vary depending on the size of ramekin you use. Use an instant read thermometer and aim for an internal temp of 160˚.
If you don’t own any ramekins, you can try using silicone baking cups, custard cups, or another similar small oven-proof container. I have the HIC 6-ounce ramekins.
Can I freeze air fryer cake?
Yes! Make sure the baked lava air fryer cakes cool completely first, then wrap them up and freeze them for up to 3 months.
You can make the batter ahead of time! Store the batter in an airtight container in the refrigerator for up to 2 days. For best results, allow the batter to come to room temperature before cooking in the air fryer.
- Nonstick cooking spray
- 2 Tablespoons sugar, plus a pinch more for ramekins
- 4 ounces semi-sweet chocolate
- 2 Tablespoons unsalted butter, room temperature
- 2 large eggs
- 2 Tablespoons all-purpose flour
- Pinch of salt
- Berries, whipped cream and / or ice cream to serve with the lava cake
Step 1: Preheat oven to 425F. Generously spray the insides of 2 (6-ounce) ramekins with nonstock cooking spray. Sprinkle a small spoonful of sugar in the cups, move the cups around to coat the sides and bottom with the sugar. Flip the ramekins over to remove any excess sugar.
Step 2: In a microwave-safe bowl, melt 4 ounces of chocolate by heating on high at 30-second intervals, stirring in between to ensure the chocolate melts evenly and does not burn.
Step 3: Cut the 2 tablespoons room temperature butter into 1/4-inch cubes. Combine with 2 tablespoons sugar in a large mixing bowl. Cream the butter and sugar together using an electric mixer. The creamed butter will look like a smooth paste, free of lumps, when you are done.
Step 4: Add the 2 eggs, one at a time, beating with your electric mixer to incorporate. The batter should be smooth and foaming slightly.
Step 5: Add 2 tablespoons flour and pinch of salt. Beat with your electric mixer to combine the ingredients. Make sure there aren’t any pockets of flour in the batter. But do not overmix once the flour is added, the gluten bonds that give the cake its structure will start to form so you want to be careful not to over mix this delicate cake or the final product might turn out tough.
Step 6: Temper the batter with the warm chocolate by adding just a third of the melted chocolate to start. Stir to incorporate the chocolate - it is OK is streaks are visible at this point.
Step 7: Add the remaining chocolate to the batter. Using your rubber spatula, gently fold the batter, starting at 12 o’clock, dragging your spatula down the center of batter, finally folding half the batter onto the other half. Repeat this step until there are no visible streaks.
Step 8: Divide the batter evenly between the two prepared ramekins. The cups should be 3/4 full with batter.
Step 9: Place the cakes on the baking sheet and carefully transfer the cakes to the center rack of your pre-heated oven. Bake them until the edges fair start to pull away from sides of the ramekin, about 10 minutes.
Step 10: Let the chocolate lava cakes sit in their ramekins for another 5 minutes after they are removed from the oven to finish cooking. Then, flip the molds over onto your serving plate in one motion. Tap the bottom of the mold with your hand to encourage the cakes to release from the ramekins.
Step 11: Garnish your unmolded lava cake with fresh berries, whipped cream, or with a scoop of vanilla ice cream.
- 1 stick (4 ounces) unsalted butter
- 6 ounces bittersweet chocolate, preferably Valrhona
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- Pinch of salt
- 2 tablespoons all-purpose flour
Preheat the oven to 450 & deg. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
Lava cake - the simplest recipe
Who doesn't love chocolate desserts ?! Especially since they are easy to make, are they ready to serve in half an hour and envelop your senses with the unmistakable aroma of chocolate?
Lava cake can seem like a difficult dessert at first glance. This is because it must remain soft and creamy on the inside, while on the outside it must be baked. It all depends on the cooking time, which if you do not respect, you may not get the desired result.
Today we offer you the simplest possible lava cake recipe, as simple as it is and a beginner can make it for desserts. All you need is a few ingredients, a muffin tin and respect the baking time.
- 100 g dark chocolate
- 100 g butter
- 150 g brown sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 50 g flour
Preheat the oven to 200 degrees. Prepare the forms for the lava cake, which you will wallpaper with a little butter.
Put the chocolate and butter in a bowl and melt them in a bain marie, on top of a pot of boiling water. You can also melt in the microwave.
Mix well so that the chocolate and butter combine and leave to cool for 10 minutes.
Stir in the sugar, stirring constantly, then the eggs, one at a time. Put the vanilla extract, then the flour, one tablespoon at a time, taking care to mix everything well.
Pour the composition evenly into the lava cake tins.
Bake for 10-12 minutes. The lava cake should be baked on the outside and creamy on the inside so that the mixture flows when you break the cake.
Lava Cake: a delicious recipe that will delight the whole family. How to prepare dessert step by step
Lava Cake is one of the most popular desserts today, both among children and adults. The recipe is not a difficult one, and a sweet, delicious snack will definitely make the atmosphere even more beautiful at family meals.
Dessert originally appeared in the United States, but given its goodness, it quickly became popular in the rest of the world. It is a recipe that most restaurant menus currently have and that you can order quickly and at home.
But, why wait until your portion of dessert is delivered, when you can prepare it yourself, with your boyfriend or the little ones. According to Unica.ro, these are the simple steps by which housewives can easily prepare Lava Cake right in their own kitchen:
You will also need:
Heat-resistant forms for lava cake or muffins
For starters, you need to preheat the oven to 280 degrees.
Meanwhile, cut the chocolate into cubes and then place it over the butter. Be very careful to use a heat-resistant container, because then you will put it in the microwave to melt the mixture. Every 10 seconds pause to mix the composition until smooth.
In a separate bowl, mix flour, sugar and salt.
Then mix the eggs separately as follows: two whole eggs with two yolks. Then pour this mixture over the flour, sugar and salt, and then all over the chocolate composition.
Do not forget to constantly mix a spatula, to obtain a homogeneous mixture, a dense dough, but without lumps.
In the thermo-resistant molds, put the baking paper and then pour the mixture. Put everything in the pan and leave in the oven for 12-15 minutes.
Serve hot to all your guests! Depending on your preferences, you can season them with fresh fruits such as blueberries or strawberries or with a cup of ice cream.