Molten Lava Cakes - Carob

"I'm always adapting chocolate recipes into carob recipes - the result of an allergy to cocoa! This makes a delicious, moist lava cake, like a brownie on the outside and full of fudgey gooey goodness on the inside."
 
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Ready In:
23mins
Ingredients:
6
Yields:
4 individual mini cakes
Serves:
4
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ingredients

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directions

  • Preheat oven to 425°F.
  • Grease four oven-safe custard cups and place all four on a baking sheet.
  • In a microwave-safe glass bowl, dump carob chips and margarine. Cook on high for 1 minute, and whisk until chips are completely melted and mixed with margarine.
  • Add whole eggs and egg whites and whisk.
  • Add icing sugar and stir.
  • Add in flour and stir.
  • Pour batter into custard cups. Using 1/2 cup dry measure scoop is helps make sure you get equal portions in each cup!
  • Bake for 12-14 minutes, until sides are firm but centres are still fairly soft. Remove from oven and cool for 3 minutes. Carefully run small spatula around edges of cakes to loosen, then invert cakes onto dessert plates. Shake custard cup gently to loosen cake onto plate.
  • If desire, sprinkle each cake with 1 teaspoons icing sugar and top with berries.
  • Serve warm and enjoy! For leftovers (if there are any!), reheat in microwave 20-30 seconds.

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Reviews

  1. Flavor was light and refreshingly different from a heavy chocolate taste. Only issue we had was in the confusion between the ingredients list and the instructions. The ingredients speak of "2 eggs and 2 egg YOLKS" for a total of 4 eggs used. However, the instructions speak of "2 whole eggs and 2 egg WHITES". We couldn't decide which was intended so we ended up using 4 whole eggs which left us without any molten lava. We got mini-cakes instead. Albeit they were moist but we had a taste for the lava which didn't occur. I would've given it 5 stars if it turned out as expected (1 star for the ease of the recipe and 1 star for the flavor). A correction/update would be best from the author.
     
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