The coulant or lava cake was popularized by chef Michel Bras in the 80s as a revolution in textures in hot desserts. Its liquid chocolate heart surprises when cut with a fork. It is a star of restaurants and romantic dinners around the world.
Mediterranean
Chocolate lava cake
Individual chocolate lava cake with liquid heart, served hot with ice cream.
- France
- Dessert
- Vegetarian
- medium
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 7 g
- Fiber 2 g
- Carbohydrates 32 g
- Fat 30 g
- Sodium 160 mg
Story behind the dish
Preparation
Chocolate lava cake is a preparation from France with medium difficulty. Reserve about 27 minutes in total (15 for mise en place and preparation, 12 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 120 g of 70% dark chocolate.
- Have ready: 80 g of butter.
- Have ready: 2 whole eggs.
- Have ready: 2 egg yolks.
- Have ready: 40 g of sugar.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat oven to 200 C
Preheat oven to 200 C. Grease and flour 4 individual 150 ml molds. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Melt chocolate and butter in a double boiler; stir until…
Melt chocolate and butter in a double boiler; Stir until you get a shiny mixture.
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beat eggs
Beat eggs, yolks and sugar until slightly white.
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Add melted chocolate and sift flour and salt; mix until…
Add melted chocolate and sift flour and salt; mix until integrated. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Spread into molds, filling three-quarters full; level without bubbles
Spread into molds, filling three-quarters full; level without bubbles.
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Bake exactly 10-12 minutes: firm edges and liquid center at…
Bake for exactly 10-12 minutes: firm edges and liquid center when moving.
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Unmold carefully
Carefully unmold, sprinkle with cocoa and serve immediately with ice cream and raspberries.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Gluten-free version using almond flour or gluten-free blend.
- Version with less sugar sweetened with mashed dates or ripe banana.
- Vegan version replacing dairy products with coconut yogurt or vegetable cream.
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