Molten lava cakes: The secret to keeping the hazelnut cream soft!

published on 23 November, 2017 at 13:00
A tasty and warm dessert that is perfect for those cold winter days!

INGREDIENTS
hazelnut cream
2 eggs
100g sugar
100g butter
150g dark chocolate
20g flour

DIRECTIONS
1. Pour the hazelnut cream in an ice tray and freeze it for about an hour.
2. Beat the eggs and sugar together, add the flour, dark chocolate, and the butter.
3. Pour the batter into muffin molds and place a frozen cube of hazelnut cream in the center of each mini cake.
4. Bake at 180° for 12 minutes and serve hot.

TIP: All ovens are different, so we suggest you try baking only one cake first to gauge the time it will take your oven to bake it properly.
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