Essentials

BISCUITS, PASTRIES & BASICS

LAVA CAKE

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 130 g
    • P125 Coeur de Guanaja 80%
  • 150 g Butter
  • 250 g Eggs
  • 160 g Sugar
  • 65 g Flour
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For
g

Tips

If you think the chocolate is too intense, you can increase the quantity of sugar to 205 g.

Recipe

Melt the P125 COEUR DE GUANAJA and butter in a bain-marie to 50° C (122° F).

Lightly whip the eggs with the sugar and combine with the chocolate mixture.

Fold the flour in and set aside in the refrigerator for at least 12 hours.

With a pastry piping bag fitted with plain nozzle, fill individual cake rings lined with silicon paper 3/4 of the way to the top.

Bake at 190° C (374° F) for 7 to 9 minutes.

Serve with a quenelle of ice cream.

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