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Parmigiano Reggiano Cacio e Pepe Lava “Cake”

  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 30 Minutes
  • Yield: 6 Servings 1x
  • Category: Appetizer, Salad
  • Method: Baking
  • Cuisine: Italian


This Parmigiano Reggiano Cacio E Pepe Lava “Cake” oozes cheesy goodness as it graces a fennel and orange salad. What a way to begin a special meal.



1/2 c butter plus extra for greasing the souffle or muffin cups

2/3 c flour

3 c of Parmigiano Reggiano plus a little more for sprinkling in the souffle or muffin cups

6 eggs

1 t of fresh black pepper

1 Fennel Bulb, thinly sliced

1 Orange, peeled and thinly sliced into rounds

Fresh dill

Olive Oil

Salt and Pepper


Preheat oven to 400. Butter 6 muffin cups or souffle dishes and then sprinkle with cheese.

In a sauce pan, melt 1/2 c of butter. Whisk in 2/3 c of flour to make a roux. Pour the roux into a mixing bowl.

Freshly grate 3 1/2 c of Parmigiano, from the wedge. Set aside.

Add 6 eggs one at a time, whisking constantly between each. You do not want the eggs to cook so make sure to whisk well while adding the first one. Add 3c Parmigiano in handfuls while stirring well. Stir in 1 t freshly ground black pepper if using.

Scoop mixture into 6 souffle dishes or muffin cups that each hold about 1/2 cup. These do rise. Place in oven and bake for 10 minutes. Do not overbake or they will not flow. There may be a little dot of uncooked dough on the top of each.

Prepare fennel and orange salad while these are baking.  Don’t forget to add the dill. Dress lightly with olive oil and salt and pepper.

Remove cakes from oven and loosen them gently by running a knife around the edges. These lifted out quite easily for me. Serve on top of salad. Enjoy!


These can also be served on a bed of arugula, if you don’t happen to be a fennel lover. Be sure though to add in the dill and oranges!

Keywords: appetizer, Parmigiano Reggiano, Cheese, Salad, Side Dish, Italian Food, Savory Lava Cakes