Chocolate Lava Cake

A molten center that flows at the first spoonful, surrounded by a thin, crackling crust. The intense aroma of warm cocoa immediately takes hold.

• Prep time: 15 min
• Cook time: 8 min
• Difficulty: Easy
• Calories: 730
• Protein: 10 g
• Carbs: 55 g
• Fat: 51 g

Ingredients

• 200 g Dark chocolate ( crushed )
• 150 g Minimum butter sweet ( diced )
• 3 piece Egg ( whole )
• 80 g White sugar
• 50 g Wheat flour ( sifted )

Instructions

1. Melt the chocolate

   Break the dark chocolate into pieces in a bowl. Add the butter and melt gently over a water bath until you get a smooth, glossy mixture that coats the spatula.

2. Whisk the eggs

   In another bowl, whisk the eggs with the white sugar. The mixture should double in volume, become frothy, and lighten significantly in color.

3. Combine the batter

   Pour the melted chocolate over the eggs. Mix gently, then fold in the wheat flour. The batter must be homogeneous and completely lump-free.

4. Bake to the core

   Pour into buttered molds. Bake at 210°C. Remove when the edges are firm but the center still trembles slightly to the touch.

Chef's tips

• Use 70% cocoa chocolate for a perfect balance between bitterness and sweetness.
• Do not unmold immediately; let it rest for 2 minutes so the structure sets.

Storage

Eat immediately out of the oven to keep the core liquid.