Baked Oats Lava Cake

Name: Baked Oats Lava Cake (Elevated)
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 3/4 cup Gluten-Free Rolled Oats; 2 Large Egg Yolks; 1/4 cup Heavy Cream; 3 tbsp Maple Syrup (Grade A Dark); 1 tsp Vanilla Bean Paste; 4 oz Valrhona Guanaja 70% Dark Chocolate; 1 tbsp Unsweetened Cocoa Powder (Dutch-processed); 1 cup Fresh Raspberries; 1 tbsp Powdered Sugar; 1 tsp Lemon Juice; Pinch Fleur de Sel

⏱45 min

👥2

🔥380 cal

Medium

🍽️French

A luxurious baked oats lava cake featuring premium Valrhona chocolate and a vibrant raspberry coulis for a sophisticated dessert experience. Uses a water bath for even baking.

3/4 cup Gluten-Free Rolled Oats

2 Large Egg Yolks

1/4 cup Heavy Cream

3 tbsp Maple Syrup (Grade A Dark)

1 tsp Vanilla Bean Paste

See all 11 ingredients ↓

(0 reviews)

⏱45 min

👥2

🔥380 cal

Medium

🍽️French

A luxurious baked oats lava cake featuring premium Valrhona chocolate and a vibrant raspberry coulis for a sophisticated dessert experience. Uses a water bath for even baking.

#Dessert #Chocolate #Gourmet #Elegant

Instructions

Preheat oven to 325°F (160°C). Grease two ramekins and place them in a baking dish.
Prepare Raspberry Coulis: Combine Raspberries, Powdered Sugar, and Lemon Juice in a blender. Blend until smooth. Strain through a fine-mesh sieve. Set aside.
Melt Valrhona Chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth.
Combine all Oats, Wet Ingredients, Cocoa Powder, and melted Chocolate in a blender. Blend until very smooth.
Pour mixture into prepared ramekins.
Pour hot water into the baking dish to reach halfway up the sides of the ramekins (water bath).
Bake for 25-30 minutes, or until edges are set but the center is still slightly soft.
Let cool for 5 minutes before inverting onto plates. Drizzle with Raspberry Coulis and sprinkle with Fleur de Sel.

Ingredients

3/4 cup 60 g Gluten-Free Rolled Oats
2 100 g Large Egg Yolks
1/4 cup 60 mL Heavy Cream
3 tbsp 45 mL Maple Syrup (Grade A Dark)
1 tsp 5 mL Vanilla Bean Paste
4 oz 115 g Valrhona Guanaja 70% Dark Chocolate
1 tbsp 10 g Unsweetened Cocoa Powder (Dutch-processed)
1 cup 120 g Fresh Raspberries
1 tbsp 15 mL Powdered Sugar
1 tsp 5 mL Lemon Juice
Pinch 1 g Fleur de Sel

Equipment

Blender
Ramekins
Baking Dish
Double Boiler (or Microwave)
Fine-Mesh Sieve

Instructions

Preheat oven to 325°F (160°C). Grease two ramekins and place them in a baking dish.
Prepare Raspberry Coulis: Combine Raspberries, Powdered Sugar, and Lemon Juice in a blender. Blend until smooth. Strain through a fine-mesh sieve. Set aside.
Melt Valrhona Chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth.
Combine all Oats, Wet Ingredients, Cocoa Powder, and melted Chocolate in a blender. Blend until very smooth.
Pour mixture into prepared ramekins.
Pour hot water into the baking dish to reach halfway up the sides of the ramekins (water bath).
Bake for 25-30 minutes, or until edges are set but the center is still slightly soft.
Let cool for 5 minutes before inverting onto plates. Drizzle with Raspberry Coulis and sprinkle with Fleur de Sel.

Nutrition per serving

Calories 380

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Baked Oats Lava Cake

Baked Oats Lava Cake

Ratings & Reviews

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