Lava cakes with salted caramel
Melt the chocolate with the butter au bain-marie. Scoop the flour through.
Beat the eggs in a separate bowl with the sugar white and foamy. Fold the chocolate mixture through.
Put the cake molds in the muffin mold and pour in the batter until the molds are 2/3 full. Put in the refrigerator for about 30 minutes.
Preheat the oven to 180ºC.
In the middle of each cake, spoon 1 tablespoon of caramel and bake the cakes for 8-10 minutes in the middle of the oven.
Carefully remove them from the molds and serve lukewarm.
Delicious with a scoop of vanilla ice cream.
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