Potato Soft-Centered Cake (Lava Reblochon Cheese)
A savory French-style fondant mini cake with a mashed potato base and a Reblochon cheese filling.
Ingredients
mashed potato
100 g
milk
20 ml
heavy cream (thick)
100 g
eggs
2
flour
100 g
flour (for greasing the mold)
15 g
butter (for greasing the mold)
15 g
flat-leaf parsley (chopped)
6 tbsp
Reblochon cheese (cut into chunks and frozen)
120 g
Instructions
1
Preheat and Prepare
Preheat the oven to 200°C. Grease and flour the mold, then set it aside in the refrigerator. Cut the cheese into 6 chunks and freeze for 2 hours.
2
Make the Batter
Beat the eggs and milk in a bowl, then add the heavy cream, flour, mashed potato, and parsley, mixing until well combined.
3
Fill and Bake
Pour 1/3 of the batter into the baking bowl, place 1 frozen cheese chunk in, cover with the remaining batter. Bake for 15 minutes.
