Parmesan Lava Cakes
by Anthony Solimini
Ingredients
- Parmesan cheese (Parmigiano-Reggiano): 150g (5.3 oz), finely grated
- Heavy cream: 120ml (1/2 cup)
- All-purpose flour: 30g (1/4 cup)
- Large eggs: 2
- Unsalted butter: 1 tbsp (for greasing the ramekins)
- Salt and black pepper: To taste
Instructions
- Melt the cheese base: Bring the heavy cream to a simmer in a small saucepan, then pour it directly over your finely grated Parmesan cheese. Use an immersion blender to process the mixture until it is completely smooth.
- Cool the mixture: Let the cheese mixture cool to room temperature. Do not skip this, or the residual heat will prematurely cook the eggs in the next step.
- Finish the batter: Add the eggs, all-purpose flour, salt, and black pepper to the cooled cheese mixture. Blend everything together one more time until completely cohesive.
- Prep and chill: Generously grease 4 individual baking ramekins or aluminum molds with butter. Fill each mold about 3/4 full with the batter. Place them in the refrigerator for at least 2 hours until fully chilled. Chilling ensures the outside sets before the center has time to cook through.
- Bake and serve: Preheat your oven to 200°C (400°F). Bake the chilled ramekins for 10 to 12 minutes. The exteriors should look set and slightly puffed, but the centers should still jiggle. Unmold gently onto plates and serve immediately while the center is molten.