Lava Chocolate Cake

Name: Lava Chocolate Cake
Cuisine: Chinese
Ingredients: 120g Callebaut chocolate (sweet chocolate) (for cream chocolate); 60g Fresh cream (47%) (for cream chocolate); 90g Whole egg (for batter); 70g Fine granulated sugar (for batter); 100g Callebaut chocolate (sweet chocolate) (for batter, melted over a double boiler); 100g Unsalted butter (for batter, melted over a double boiler); 50g Cake flour (sifted)

A cake filled with steaming hot, melted butter chocolate, best enjoyed while warm.

Varies

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Ingredients

Callebaut chocolate (sweet chocolate) (for cream chocolate) 120g

Fresh cream (47%) (for cream chocolate) 60g

Whole egg (for batter) 90g

Fine granulated sugar (for batter) 70g

Callebaut chocolate (sweet chocolate) (for batter, melted over a double boiler) 100g

Unsalted butter (for batter, melted over a double boiler) 100g

Cake flour (sifted) 50g

Instructions

Make the cream chocolate

Follow steps 1–8 on page 47 to make the cream chocolate. Cool over an ice bath while stirring until it reaches a piping consistency. Transfer to a piping bag, pipe 6 large chocolate balls, and refrigerate until set.

Make the batter

Place the whole egg and fine granulated sugar in a mixing bowl and whisk together. In a separate bowl, combine the chocolate and butter and melt over a double boiler (50°C), then pour into the egg mixture and mix. Add the sifted cake flour and stir until smooth and glossy.

Fill and bake

Transfer the batter to a piping bag and pipe into a mousse ring lined with baking paper (about 1.5 cm high). Place the set cream chocolate balls inside, then pipe more batter to cover them completely. Bake in a 180°C oven for 10–15 minutes. Cool slightly, then remove the mousse ring and serve while warm.