Chocolate lava cake

Created by

  • Kristof Coppens - Chef and member of Jeunes Restaurateurs d'Europe
level 1

A must-have on the dessert menu. This classic moelleux or lava cake is still the number one indulgence for many chocolate lovers. It's the perfect grand finale of every lunch or dinner. The recipe is easy - just pay attention to cooking. Depending on your oven, baking time may be slightly shorter or longer than instructed in the recipe. Testing is believing. Can be served as such or with ice cream or sorbet on the side.

Recipe components

Callebaut® ingredients

Chocolate lava cake

IngredientsPreparation

Melt together in the bain marie.

  • 10
    whole egg(s)
  • 10
    egg yolks
  • 250g
    sugar

Beat in the blender until frothy. Stir the melted chocolate mass into the frothy mixture.

  • 100g
    sifted flour

Carefully fold in. Divide into greased dishes. Bake in the oven at 200°C (+/- 6 minutes).

Finishing and presentation

Serve hot (the tartlet schould be runny inside) with cranberry sorbet and hazelnuts.