Chocolate Lava Cake

Chocolate Lava Filling

  210 g Bittersweet chocolate 64/70%

  40 g Milk chocolate

  200 g Butter

  300 g Eggs (6)

  150 g sugar

  100 g Pastry flour, sifted

Crunchy Praliné
  140 g Praliné*

  40 g Milk chocolate

  15 g Butter

  55 g Crushed corn flakes, or feuilletine

Vanilla Chantilly
  150 g Heavy cream, hot

  100 g White chocolate

  3 g Gelatin sheet
  150 g Heavy cream, chilled

  5 g Vanilla

  50 g Sour cream (Optional)

About

1 Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York
City in 1987. However, French chocolatier Jacques Torres disputes this, arguing that
such a dish already existed in France. Chocolate lava cake can be served right after
baking. However, and for better handling, it is best to be rewarmed afterward. Chocolate
lava cake can be served as is or topped with whipped vanilla ganache montée
(Upgraded Chantilly), or vanilla ice cream (Look up at Vanilla Ice Cream Recipe).

Chocolate Mixture

2 Place a saucepan with 2''https://bruno.b-cdn.net/5cm of water on a burner; on low heat.

Place your chopped chocolate, and butter in a heatproof bowl. The simmering water
should not touch the bottom of the bowl. Do not over heat the chocolate-butter mixture.
Meanwhile, beat eggs and sugar. For this recipe you can use six or twelve 3.5''/9cm Ø x
3/4''https://bruno.b-cdn.net/2cm H, Exoglass tart rings, or two 6.5''/ 16.5cm fluted-
nonstick brioche molds. To purchase these molds, look up at my Shop Page. Fill up
greased pastry rings (3.3oz/90 grams per serving and about a pound/450g for buttered
and floured brioche mold). Sprinkle each cake with a light pinch of fleur de sel if desired.
Refrigerate chocolate cakes for up to 5 days prior baking.
Baking

3 Preheat oven to 350ºF/180ºC. Bake individual cakes for about 9 minutes. Large cake
should take 18 minutes. Cool lava cakes to room temp, and chill completely prior
removing from sheet pan, or mold. If served right after baking, transfer cake on plate
using a large offset spatula.

Vanilla Chantilly / Ganache Montée

4 Soak gelatin in cold water to soften; drain and set aside. Slightly melt white chocolate in
a narrow container. Bring to a boil the first half of the heavy cream with the vanilla. Turn
 off the heat and let infuse for about 30 min. Remove vanilla pod, squeeze and rinse. Let
dry out in the oven for 5 minutes, and save it for garnishing. Pour hot heavy cream in the
barely melted chocolate, mix and add gelatin. Add remaining chilled heavy cream and
sour cream. Blend well and chill overnight. Whip ganache montée to a medium-firm
peaks Chantilly.

Praliné Crunch

5 *To make praliné from scratch, look up at Chocolate Swans Recipe. Praliné can be
subbed for Nutella. Gently melt milk chocolate with butter. Mix in praliné, or Nutella. Add
crushed corn flakes. For the individual lava cakes only, roll out between 2 parchment
paper, or silicone mat into a 1/4''/5mm thick sheet. Refrigerate and cut into disks that
should be smaller in diameter than the tart rings – keep refrigerated.

Plating

6 Microwave lava cake for a few seconds, or until the center of the cake juggles. Top with
crunchy praliné and Chantilly rosette – Enjoy!