Choose section to search
Type to search
Recipe Book
Recipe Category / Sweets / Desserts

Lava cakes with phyllo cups

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.


For the phyllo dough

  • Preheat the oven to 150ο C (300ο F) set to fan.
  • Spread one phyllo sheet onto your working surface. Drizzle with butter and dust with sugar.
  • Follow the same process for all of the sheets by placing each one on top of the other.
  • Cut into three strips from the larger side, and then cut the strips in half. In that way, you will have 6 square sheets.
  • Butter a 6-cup muffin pan and share the phyllo pieces. At the center, place a creased parchment paper piece so that they keep their shape while baking.
  • Bake for 15 minutes.

For the souffle

  • Preheat the oven to 170ο C (340ο F) set to fan.
  • In a bowl add the couverture cut into small pieces, the butter, and transfer over a pot with simmering water, creating a bain-marie. Mix with a spatula until it melts.
  • In a mixer’s bowl add the eggs, sugar, vanilla extract, orange zest, and beat with the whisk attachment at medium speed for 3-4 minutes until the mixture is fluffy.
  • Add the couverture mixture and beat for 1 minute until the ingredients are homogenized.
  • Transfer into a pastry bag and fill the cups with the baked phyllo.
  • Bake for 15 minutes.

For the whipped cream

  • In a mixer’s bowl add the heavy cream, the icing sugar, and beat with the whisk attachment at medium-high speed for 2-3 minutes until the cream thickens and becomes a whipped cream.
  • Remove from the bowl and transfer into a pastry bag.

To serve

  • Remove the souffle from the oven, decorate with the whipped cream, finely chopped pistachios, melted chocolate couverture, and serve.
Rate this recipe You need to login
Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
Stars 3 c9ab54a9391cb4e2af3c2a4c4675bedbe4c0f240b47f2deb664d8e5e3214bb49
Stars 2 c2271760a84c41b554ecf1d1b2b17a4774d017e08924e9c4b7bd07ffe0c53648
Stars 1 d2c64104eb0fa01541d9f73e1face12dcf9db387d50b23e382af06ebc6f3d651


Nutrition information per portion

Calories (kcal)
37 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
79 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
165 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
19 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
36 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
19 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
10 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
4 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

comments powered by Disqus