Moelleux Chocolat This molten cake surprises and delights, when sweet and luscious white-chocolate lava spills out the slightly-bitter dark chocolate cake, for the perfect balance of tastes. (Chef Celine Plano - Technical Advisor - Chicago CHOCOLATE ACADEMY™ center)

Insert for Moelleux Chocolat

Ingredients	Preparation
10 g cornstarch 125 g whole milk 3.5%	Dilute the cornstarch into the cold milk.
125 g heavy cream 35%	Place milk with cornstarch and cream into a pot and bring to a boil stirring constantly.
250 g Callebaut W2 White Chocolate	Place chocolate into mixing bowl then cover with the hot liquid mixture and mix with a whisk until thoroughly blended. Finally, emulsify with immersion blender for 30 seconds.
5 g room temperature water	Add the water. Pipe onto silicone molds and freeze.
Notes: If desired, you may alter the recipe to include 7 g of fresh grated ginger, substitute raspberry puree for the milk and add 12 g of pistachio paste or add 15 g of orange zests.

Ingredients	Preparation
200 g Callebaut 811 Dark Chocolate 200 g butter 83% fat	In a microwave-safe bowl, melt chocolate and butter in 30 second increments.
4 egg yolks 4 whole large eggs 100 g granulated sugar	In the mixer with the whisk attachment, whip the egg yolks, whole eggs and sugar for 3 minutes at medium speed until light and fluffy. Then pour in the melted chocolate butter mixture and mix at slow speed until well incorporated.
50 g all purpose flour, sifted	By hand, fold in the sifted flour.
Pipe into rings lined with parchment paper or greased aluminum cups, placing an insert in the center. Freeze and bake from frozen to order for 12 minutes at 330°F.