Lava Cake Recipe
Coffee gelato, cocoa nib tuile, kahlua jelly, kahula caramel
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lava Cake
Coffee Gelato
Cocoa Nib Tuile
Kahlua Jelly
Kahlua Caramel
Method
Lava Cake Directions
- 1
Prepare the Batter
Preheat your oven to 200°C (400°F). Melt dark chocolate and butter together in a double boiler. In a separate bowl, whisk eggs, egg yolks, and sugar until light and fluffy. Fold in the melted chocolate mixture, then gently fold in flour and a pinch of salt. Pour the batter into greased ramekins.
- 2
Bake
Bake for 12-14 minutes until the edges are firm but the center is still soft. Remove from oven and let it cool for a minute before inverting onto a plate.
Coffee Gelato Directions
- 3
Make the Gelato Base
In a saucepan, combine heavy cream, whole milk, sugar, and instant coffee. Heat until sugar dissolves. In a bowl, whisk egg yolks, then gradually add warm cream mixture to temper the eggs. Return to heat and stir until thickened. Chill the mixture and churn in an ice cream maker.
Cocoa Nib Tuile Directions
- 4
Prepare the Tuiles
Cream together butter and sugar until fluffy. Add egg whites one at a time, mixing well. Stir in flour and cocoa nibs. Spread thinly on a baking sheet and bake at 180°C (350°F) until golden.
Kahlua Jelly Directions
- 5
Make the Jelly
Soak gelatin sheets in cold water until soft. Heat Kahlua and water in a saucepan. Remove from heat, add softened gelatin, and stir until dissolved. Pour into molds and refrigerate until set.
