Chocolate Lava Squares
Small chocolate cakes with a soft exterior and flowing molten center, served with pistachio paste and candied yuzu peel.
Ingredients
Dark chocolate (chopped)
Butter
Whole egg
1
Egg yolk
1
Sugar (part for beating egg whites)
20 g + to taste
Flour
1 tsp
Egg whites (beaten)
Cocoa powder (for dusting)
Instructions
1
Melt Chocolate and Butter
Chop the chocolate. Melt the butter, then add the chocolate and stir until smooth and homogeneous.
2
Make Egg-Sugar Mixture
Add the sugar to the whole egg and egg yolk, and whisk until pale and fluffy.
3
Add Flour
Add 1 teaspoon of flour to the egg-sugar mixture and stir until combined.
4
Beat Egg Whites
Beat the egg whites to stiff peaks, adding the remaining sugar gradually in batches.
5
Combine
Pour the chocolate-butter mixture into the egg batter and stir until uniform.
6
Fold in Egg Whites
Fold the beaten egg whites into the chocolate batter gently until the whites just begin to deflate slightly.
7
Bake
Pour the batter into a greased and flour-dusted 20 cm square pan. Preheat the oven to 180°C, bake for 10 minutes, then reduce the temperature to 150°C and bake for another 5 minutes.
8
Unmold and Decorate
Unmold once baked, dust with cocoa powder, and serve with pistachio cream and strips of candied yuzu peel.
