Intense, dark and with runny chocolate at the heart: that's how this mœlleux or lava cake is loved best by many chocolate lovers. For this recipe, chef Alexandre worked with Callebaut®'s Power 80 chocolate to bring out a really solid and powerful chocolate taste in it. You can definitely serve it as such, or side it with a scoop of ice cream or sorbet

Nivo:: Lako
Makes :: Recipe for 40 portions

Q.S.

Callebaut Dark Chocolate - Power 80 - 2.5kg Callets

Pour into Flexipan moulds of ± 2 cm Ø and leave to harden.

225 g

sugar
450 g

whole egg(s)
170 g

egg yolks

Beat into a white, creamy ribbon.

450 g

Callebaut Dark Chocolate - Power 80 - 2.5kg Callets
350 g

melted butter

Mix in.

145 g

sifted flour

Fold in carefully.

Fill the moulds with the moelleux batter and push a chocolate centre into the heart.
Leave to rest in the refrigerator or store in the freezer. Bake at 180°C for 10-15 minutes depending on the size.