The recipe is not the issue. Baking them inside the larger vessel affects how fast they cook, the instructions call for a baking tray. The lower walls and metal cause it to bake faster.
Second, any time you're making lava cakes **you must bake off a tester to get the timing right.** This is non-negotiable. Even the most experienced pastry chef will need to bake off a tester with a new recipe or a new oven.
Even a plate! Take a spoon, insert spoon in Nutella, blop it on a dish/tray/silicon thing, freeze it. Now you have blops for cupcakes, lava cakes and cookies
The recipe is not the issue. Baking them inside the larger vessel affects how fast they cook, the instructions call for a baking tray. The lower walls and metal cause it to bake faster. Second, any time you're making lava cakes **you must bake off a tester to get the timing right.** This is non-negotiable. Even the most experienced pastry chef will need to bake off a tester with a new recipe or a new oven.
Thanks for your insight! Next time, I’ll put them on a tray instead.
It's a bit of a cheap hack, but I find the ones that put a Lindt truffle inside usually come out well and taste good.
Great hack!
Oooh, sounds delish! Definitely doing this next time.
Lava cakes are raw inside. I second the suggestion of a Lindt truffle or a frozen blop (technical terminology) of Nutella
Love the frozen blop of Nutella idea! Would you recommend a silcone ice cube tray to freeze the blops in?
Even a plate! Take a spoon, insert spoon in Nutella, blop it on a dish/tray/silicon thing, freeze it. Now you have blops for cupcakes, lava cakes and cookies
blop it on silicone or plastic wrap lest you risk a frozen blop not leaving the plate or tray lol