Name: Chocolate Lava Cake with Coconut and Almond
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Dark chocolate, chopped - 1 ½ ounces; Milk chocolate, chopped - 1 ½ ounces; Almond paste, cut into small cubes - 1 ounce; Butter, cut into small cubes - 2 tablespoons; White sugar - 2 tablespoons; Egg, at room temperature - 1; Egg yolk, at room temperature - 1; All-purpose flour - 1 tablespoon; Coconut flakes - 4 teaspoons; Powdered sugar, or to taste - 1 teaspoon

Chocolate Lava Cake with Coconut and Almond

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Lava Cake with Coconut and Almond

1. Dark chocolate, chopped - 1 ½ ounces

2. Milk chocolate, chopped - 1 ½ ounces

3. Almond paste, cut into small cubes - 1 ounce

4. Butter, cut into small cubes - 2 tablespoons

5. White sugar - 2 tablespoons

6. Egg, at room temperature - 1

7. Egg yolk, at room temperature - 1

8. All-purpose flour - 1 tablespoon

9. Coconut flakes - 4 teaspoons

10. Powdered sugar, or to taste - 1 teaspoon

How to cook deliciously - Chocolate Lava Cake with Coconut and Almond

1. Stage

Preheat the oven to 450 degrees F (230 degrees C). Grease and flour two 4-ounce ramekins, tapping out any excess flour.

2. Stage

Place dark chocolate, milk chocolate, almond paste, and butter in a microwave-safe bowl. Microwave on high for 20 seconds at a time until butter is melted and mixture is hot, 1 to 1 1/2 minutes. Set aside and allow chocolate to continue melting for 1 minute longer. Whisk mixture until smooth but slightly grainy from the almond paste.

3. Stage

Combine sugar, egg, and egg yolk in a small bowl; beat with an electric mixer until it becomes very light lemon yellow in color and has doubled or tripled in volume. Fold cooled melted chocolate mixture into egg and sugar mixture until well incorporated. Stir in flour. Divide batter evenly between the prepared ramekins and sprinkle coconut flakes on top.

4. Stage

Bake in the preheated oven until the sides are firm but centers are still soft, 7 to 8 minutes. Allow to rest for 1 minute, then carefully invert ramekins on dessert plates and dust with powdered sugar. Serve immediately.