Essentials

BISCUITS, PASTRIES & BASICS

MOLTEN LAVA CAKE

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 285 g
    Abinao 85%
    • Abinao 85%
    • Guanaja 70%
    • Caraïbe 66%
    • Extra Bitter 61%
    • Oriado 60%
    • Caraque 56%
    • Araguani 72%
    • Andoa Dark 70%
    • Nyangbo 68%
    • Alpaco 66%
    • Manjari 64%
    • Illanka 63%
    • Taïnori 64%
    • Macaé 62%
    • Equatoriale Dark 55%
    • Extra Dark 53%
    • Satilia Dark 62%
  • 300 g Butter
  • 500 g Eggs
  • 300 g Sugar
  • 130 g Pastry flour
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g

Recipe

Mix together the eggs and sugar. Melt the chocolate and butter together at approx. 50°C (120°F) and add this mixture to your eggs and sugar. Finally, add the sifted flour. Store in the refrigerator for at least 12 hours.

Line some stainless steel rings with baking paper, then fill them three quarters full with mixture.

BAKING: At 190°C (375°F) for 7 to 9 minutes.

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