Chocolate Lava Cake

Heat the milk and cream, then add Caravella Gran Mora and blend with a hand blender.

Pour the mixture into the mold and freeze.

Melt the butter to 45°C, then add Caravella Gran Mora and mix with a plastic spatula until well combined.

Next, add the eggs, followed by the sifted icing sugar and flour.

Blend the mixture with a hand blender until smooth.

Pour 20 g of lava cake mixture into a previously buttered aluminum cup.

Chill for 20 minutes, then insert the chocolate ganache in the center.

Cover with another 60 g of lava cake mixture and freeze.

Bake at 180°C for 8 minutes.

Plate with raspberry sauce and serve with Fiordilatte or Vanilla gelato.