Zutaten für Mini Chocolate Lava Cakes
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 3 teaspoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup (1/2 stick) melted unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 2 tablespoons brown sugar
- 2 teaspoons hot water
- as needed whipped cream
- 1 teaspoon unsweetened cocoa powder
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Zubereitung von Mini Chocolate Lava Cakes
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 1/2 cup all-purpose flour, 1 cup granulated sugar, 3 teaspoons unsweetened cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- In a separate small bowl, whisk together 1/2 cup milk, 1/4 cup (1/2 stick) melted unsalted butter, and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1/2 cup chopped pecans.
- Spoon the batter evenly into 6 greased 6-ounce custard cups.
- In a small bowl, combine 2 tablespoons brown sugar and 1 teaspoon unsweetened cocoa powder.
- Sprinkle the brown sugar mixture evenly over the batter in each custard cup.
- Pour 2 teaspoons of hot water over the batter in each cup.
- Place the custard cups on a baking sheet.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool for 10 minutes.
- Carefully invert the cakes onto serving plates.
- Garnish with whipped cream and serve immediately while warm.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
185g
Fat
29g
Carbs
22g
