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The cake is lava!

Updated: May 16, 2021

Lava cake is my absolute weakness. Nevermind any other dessert, give ma a lava cake any time of the day. It was only a matter of time before a lava cake x Cremas Absalon partnership would form. This sweet infused Cremas cake will not disappoint.

Gooey Cremas Lava Cake

  • 4 ounces unsalted butter

  • 4 ounces semi-sweet chocolate, chopped

  • 1 cup confectioners sugar

  • 2 large eggs

  • 2 egg yolks

  • 1/4 cup of Cremas Absalon Original or Creme Brulee Cremas

  • 1/2 cup flour

  • Pinch of nutmeg

  • Pinch of Salt

Preheat the oven to 450 F. Grease four 6-ounce ramekins with butter then place on a baking sheet and set aside.

Combine the butter and chocolate in a bowl and microwave for 30 seconds. Stir chocolate until the mixture is melted and smooth. Microwave for an additional 20 seconds if the chocolate is lumpy.

Mix in the the powdered, stirring until well combined. Add in the eggs, eggs yolks, and Cremas until combined. Gently mix the flour, nutmeg and salt into the mixture until just combined.

Pour the batter evenly among the ramekins. Depending on your oven, bake for 12 to 18 minutes, or until the tops have puffed up creating a mini dome, but the center is still jiggly.

Remove from the oven and cool for about 2 to 3 minutes. Using an oven mitt or tea towel to protect your hands, carefully invert each ramekin onto a small plate and gently release the cakes onto the plate. Top with Cremas Ice Cream or powdered sugar.


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