Chocolate Lava Cake
Ingredients
- 200 gDark chocolate (crushed)
- 150 gUnsalted butter (diced)
- 3 pcEgg (whole)
- 80 gWhite sugar
- 50 gWheat flour (sifted)
Method
A molten center that flows at the first spoonful, surrounded by a thin, crackling crust. The intense aroma of warm cocoa immediately takes hold.
- 1
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
In another bowl, whisk the eggs with the white sugar. The mixture should double in volume, become frothy, and lighten significantly in color.
- 3
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
Pour into buttered molds. Bake at 210°C. Remove when the edges are firm but the center still trembles slightly to the touch.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately out of the oven to keep the core liquid.
