Chocolate Lava Cake - Moelleux with red fruits (20 servings) (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium & Charles Nouwen - Zythologist - AB InBev)

Chocolate lava cake-moelleux

Ingredients	Preparation
115 g sugar 225 g eggs 85 g egg yolks beat into a white, creamy ribbon 225 g melted dark chocolate Callebaut Powerful 80-20-44NV 175 g melted butter 75 g sifted flour	Melt Callebaut Powerful dark chocolate 80% 80-20-44NV. Pour into Flexipan molds of ± 2cm and leave to harden. Beat the sugar, eggs and egg yolks into a white, creamy blend. Melt the chocolate at 45°C with the butter, combine the egg mixture with the chocolate and add the flour. Fill the molds with the moelleux batter and push a chocolate centre into the heart of each one. Leave to rest in the refrigerator or store in the freezer. Bake at 180°C for 10-15 minutes, depending on the size.

Ingredients

Preparation

115 g sugar
225 g eggs
85 g egg yolks beat into a white, creamy ribbon
225 g melted dark chocolate Callebaut Powerful 80-20-44NV
175 g melted butter
75 g sifted flour

Melt Callebaut Powerful dark chocolate 80%
80-20-44NV. Pour into Flexipan molds of ± 2cm and leave to harden.
Beat the sugar, eggs and egg yolks into a white, creamy blend. Melt the chocolate at 45°C with the butter, combine the egg
mixture with the chocolate and add the flour. Fill the molds with the moelleux
batter and push a chocolate centre into the heart of each one. Leave to rest in the refrigerator or store in the freezer. Bake at 180°C for 10-15 minutes, depending on the size.

Food pairing
It is easy to imagine the melt-in-your-mouth dark chocolate enveloped in a buttery crispy cake. The warm chocolate and the fresh red fruit call for the acidity found in the cherry lambic. This dessert plays up the flavors of the red fruit while bittersweet chocolate is the classic complement.

Dark Chocolate