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Caramel lava cake

Caramel lava cake

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Introduction

If you have a sweet tooth, then this is the cake for you. It has a light, spongy texture and rich caramel flavor. Serve it with ice cream or whipped cream, or by itself.

Caramel lava cake

  • 1/4 cup unsalted butter
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tbsp pure vanilla extract
  • 1 cup all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tbsp baking powder
  • 1/4 tbsp fine sea salt
  • Caramel Sauce

INGREDIENTS

1 cup (2 sticks) unsalted butter, softened

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1/2 teaspoon sea salt

1 cup all-purpose flour (or cake flour)

1/4 cup (1/2 stick) unsalted butter, room temperature

To make the cake, preheat the oven to 350 degrees F. Grease a 9-inch round cake pan and line with parchment paper.

Place softened butter in a large mixing bowl and beat until light and fluffy, about 2 minutes. Add sugar and continue beating for another 3 minutes or so until well combined. Add eggs one at a time, beating after each addition until incorporated before adding another one (you may need to stop occasionally to scrape down the sides). Sift together flour, cocoa powder and baking soda; add this mixture into your batter along with salt then mix until just combined (don’t overmix!). Pour batter into prepared pan then bake for 35-40 minutes until toothpick inserted comes out clean when testing center of cake (do not overbake). Cool completely before inverting onto serving plate (if desired).

3/4 cup granulated sugar

3/4 cup granulated sugar

The main ingredient in caramel sauce, this type of sugar helps to thicken and sweeten the sauce. Other types of sugars include brown sugar, confectioners’ sugar (also known as powdered sugar), and even powdered peanut butter!

3 large eggs, room temperature

  • Bring eggs out of the fridge and let them sit on your counter for 30 minutes.
  • Crack open the eggs, then separate them into two bowls.
  • Add a pinch of salt to each bowl and beat with a fork until thickened and frothy (about 2 minutes).

1 teaspoon pure vanilla extract

Caramel lava cake is a dessert that is easy to make and can be used as an appetizer, snack or dessert. The caramel sauce is made with condensed milk, which gives this cake its distinctive flavor.

The difference between a lava cake and molten chocolate cake lies in their ingredients: while the former uses eggs and flour, the latter uses melted chocolate instead. However, they both have similar creamy textures due to the addition of buttery goodness!

To make this decadent treat at home all you need are some ingredients like egg whites (for leavening), sugar syrup (for sweetness), butter/margarine (for richness), vanilla extract (to add deep notes) plus canned evaporated milk for moisture/thickening agent – everything else including baking soda & vanilla pod will come together into one harmonious dish!

1 cup all-purpose flour

1 cup all-purpose flour

This is a blend of both cake and pastry flours, and it’s the most common flour used in baking.

2 tablespoons unsweetened cocoa powder (preferably Dutch-processed)

Dutch-processed cocoa powder has a richer flavor and darker color than natural cocoa powder. It’s made from cocoa beans that have been treated with an alkali to neutralize their acidity, which means you can use less of it in recipes without sacrificing the taste or texture of your finished product.

If you don’t have Dutch-processed on hand, don’t worry–you can still make this cake! Just swap out the Dutch stuff for regular natural cocoa powder (it’s what I did) and add 1/2 teaspoon baking soda along with your other dry ingredients.

1/2 teaspoon baking powder

Baking powder is a dry leavening agent that contains a mixture of an acid, a base and cornstarch. It’s used to lighten the texture of baked goods that require a lot of liquid. It can also be used as part of your recipe’s batter or added after you’ve mixed it together.

1/4 teaspoon fine sea salt, or to taste

1/4 teaspoon fine sea salt, or to taste

  • Use sea salt and not table salt. Sea salt has fewer additives than table salt, so it’s a better choice in general. Sea salts come in many different varieties that can be used in cooking and baking (such as fleur de sel, Hawaiian red alaea and Maldon).
  • Measure 1/4 teaspoon of fine sea salt using a measuring spoon or fork; don’t eyeball it!

Caramel Sauce (for serving) -(see below)

  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon pure vanilla extract (optional)
  • In a medium saucepan over medium-high heat, add the sugar and cook until it begins to melt. Stir constantly with a rubber spatula until all of the granules have dissolved and there are no lumps remaining in your caramel sauce (about 5 minutes), then reduce heat to low while you prepare another pan. Make sure that you don’t let it burn!

Conclusion

I hope you enjoy this recipe for caramel lava cake! It’s a simple dessert that anyone can make at home, and it tastes amazing. If you want to make it even more decadent, try adding some whipped cream or ice cream on top before eating.

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