Grandma's products
Lava cake
How to achieve that liquid texture that will melt even the coldest hearts?
Lava cakes were on the menus of even the finest French restaurants, and excellent chefs skillfully hid their recipes from the public eye. How to achieve that liquid texture that will melt even the coldest hearts? The task becomes even more difficult if we want a gluten-free version.
But grandmothers always know everything, including how to prepare the creamiest lava cake without gluten. Write it down: Bakin’ Mix Lava cake, softened butter and a couple of eggs. You say, “And that’s it?”
That’s it. Everything is simple with grandma.
3,32 €
sugar, rice flour, cocoa powder, cocoa butter, humectant: E420, milk powder, emulsifiers: E475, E433; acidity regulator: E336; thickener: E412; aroma, stabilizer: E450.
- Preheat the oven to 190 °C (hot air oven) or 200 °C (electric oven).
- Put the cake mixture in a bowl and add 160 g of melted butter and 100 g of eggs (approximately 2 eggs).
- Mix with a mixer for about 3 minutes.
- Pour the mixture into muffin tins that were previously coated with butter or oil and bake for 9-10 minutes.
