Cappuccino Lava Cakes

  • 10MINS
  • 10MINS
  • Serves 4
  • 221KCAL

We can’t think of a better excuse to crack out our ramekins than these Cappuccino Lava Cakes. Ready to pop in the oven (or microwave!) after just 10 minutes of preparation, they’re an easy, sweet pick-me-up. Inspired by frothy cappuccino indulgence, we’ve topped each lava cake with a swirl of reduced-fat aerosol cream and a dusting of chocolate powder. If that doesn’t win your heart, there’s no doubt the oozy, melted milk chocolate centre will.

Featured On
Pages 168-171

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Cappuccino Lava Cakes

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

To freeze the cooled cakes, firstly make sure your ramekins are freezerproof. Then wrap them in cling film or foil and pack in a freezerproof container and freeze. Defrost in the fridge, then cover loosely with cling film and reheat in the microwave for about 30 seconds.

If you only have instant coffee granules rather than powder, you can place them in a sealed food bag and use something heavy such as a rolling pin to crush them into a fine powder.

Take care not to overcook otherwise you won't get a melting chocolate centre. Follow the timings carefully and remove from the oven or microwave while still runny in the centre. Leave to stand for 5 minutes and then you should have the perfect melting centre.

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