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J SPENCER
Lava cakes with cinnamon ice cream
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Ingredients
Directions
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Melt the chocolate au bain-marie and stir in the butter. Allow to cool down.
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In the meantime, whisk the eggs with the sugar until the mixture has doubled in volume. Pour the melted chocolate into the egg mixture and stir well.
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Then slowly add the flour and stir until smooth. Pour the batter into the muffin molds and allow to cool for about 1 hour in the refrigerator. Preheat the oven to 180ºC.
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Bake the cakes in the oven for about 10 minutes, until the sides are firm and the core is still slightly liquid.
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Carefully remove the lava cakes from the molds and serve warmly with a scoop of ice cream.
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Nutrition
575Calories
Sodium0% DV0g
Fat58% DV38g
Protein20% DV10g
Carbs16% DV47g
Fiber0% DV0g
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