The recipe of the Molten chocolate lava cake with fruity chocolate from Pierre Marcolini
Baking time : 6 minutes.
For 6 moulds, 570g.
Ingredients
- 150 g PERU WHISPER 77% chocolate
- 120 g Unsalted butter 82%
- 150 g Whole eggs
- 20 g Egg yolks
- 80 g Sugar
- 50 g T45 flour
Method
This recipe is prepared in two stages. The day before: make the batter, pour into small moulds with inserts, and freeze overnight. On the day: make the batter again, fill the moulds halfway, place a frozen insert in the centre, cover with batter and bake.
THE DAY BEFORE
- Make the pastry (steps 2 to 5). Pour into small moulds with inserts. Freeze.
- Melt the Peru Whisper chocolate with the butter in a bain-marie.
- Whisk the whole eggs with the egg yolks and the sugar.
- Fold in the melted chocolate.
- Add the sifted flour.
ON THE DAY
- Make the batter again (steps 2 to 5).
- Fill the moulds, placing a frozen insert in the centre of each. Cover with batter.
- Bake for 6 minutes at 220°C.
- Enjoy whilst still warm — the centre sets quickly.
Serving Warm. Serve immediately. With unsweetened crème fraîche or red fruit coulis.
Tip 6 minutes at 220°C is the golden rule — adjust according to your oven but do not exceed 8 minutes.
If you’re looking for a chocolate fondant with more intense flavours, choose the Congo Myst cooking chocolate bar, containing 110 g of CONGO MYST 81% chocolate.
For a milk chocolate fondant, choose the Silk Revery cooking chocolate bar, containing 100 g of SILK REVERIE 42% chocolate.
