Chocolate Lava Cakes with Pomegranate Cream
Nutritional values
(Percentage of daily recommendation)
Calorie | 2,247 cal. | (107 %) | ||
Protein | 37.84 g | (39 %) | ||
Fat | 163.71 g | (141 %) | ||
Carbohydrates | 192.95 g | (129 %) | ||
Sugar added | 56.7 g | (227 %) | ||
Roughage | 9.3 g | (31 %) |
Vitamin A | 933.94 mg | (116,743 %) | ||
Vitamin D | 4 μg | (20 %) | ||
Vitamin E | 13.39 mg | (112 %) | ||
Vitamin B₁ | 0.26 mg | (26 %) | ||
Vitamin B₂ | 0.76 mg | (69 %) | ||
Niacin | 1.85 mg | (15 %) | ||
Vitamin B₆ | 0.16 mg | (11 %) | ||
Folate | 163.91 μg | (55 %) | ||
Pantothenic acid | 0.91 mg | (15 %) | ||
Vitamin B₁₂ | 2.65 μg | (88 %) | ||
Vitamin C | 21.79 mg | (23 %) | ||
Potassium | 640.77 mg | (16 %) | ||
Calcium | 231.34 mg | (23 %) | ||
Magnesium | 27.45 mg | (9 %) | ||
Iron | 9.26 mg | (62 %) | ||
Iodine | 120 μg | (60 %) | ||
Zinc | 0.84 mg | (11 %) | ||
Saturated fatty acids | 99.56 g | |||
Cholesterol | 613.1 mg |
Ingredients
- Ingredients
- butter (for ramekins)
- Cocoa (for ramekins)
- 120 grams Dark couverture chocolate
- 120 grams softened butter
- 3 eggs
- 75 grams sugar
- 50 grams Pastry flour
- 1 Tbsp cocoa powder
- 1 pomegranate
- 4 Tbsps Cherry jam
- 100 grams Crème fraiche
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Butter the ramekins and sprinkle with cocoa powder.
Chop the chocolate and melt in a bowl over hot water, then allowed to cool slightly. Stir in the softened butter; both the chocolate and the butter should be roughly the same temperature.
Beat the eggs with the sugar until creamy and add the chocolate butter. Sprinkle in the flour and cocoa powder and fold into the mixture. Fill the ramekins and bake in the oven for 10-15 minutes. Carefully check with your finger; the surface should still be soft and the center should still be liquid.
Halve the pomegranate and remove the seeds from the white membrane. Mix the seeds with the jam and the crème fraîche.
Remove the cakes from the ramekins, garnish with pomegranate cream and serve immediately.