Chocolate Lava Cake



INGREDIENTS (8 serving)
200g dark chocolate Guanaja 71%
150g unstalted butter
100g all-purpose flour
100g granulated sugar
4 eggs (medium size)
4 egg yolks (keep the whites for making financiers almond cakes !)
8 individual aluminium moulds (muffin size)

DIRECTIONS
Preheat oven at 400°F (200°C)
In a bowl, put 120g unstalted butter and the 200g of chocolate. Melt the ingredients over a water bath ("bain marie" is the technical term in French). You bring water to a simmer in a large saucepan. The bottom of you bowl must deep in water. When the chocolate is perfectly melted, stir to combine and reserve.
Separate the whites to the egg yolks.
Add 8 egg yolks to your chocolate mixture. Whisk to combine until smooth.
Whip the egg whites with a little pinch of salt, until you get a stiff meringue.
Add your egg whites little by little, and fold to combine. The chocolate must be well integrated to the whites. Never whisk, as your mixture will deflate.
Reserve.
Butter and lightly flower your moulds. Fill with the chocolate mixture to 2/3.
Bake 7 to 8 minutes at 200°C or 400°F.
Reserve until warm. Remove the moulds (it will be easy), and serve on a plate accompanied by a ginger syrup and fresh redfruits aside to decorate. Personally, I perfer the chocolate lava cake with a home-made raspberry purée!

Raspberry purée : put a half cup of frozen crushed raspberries with 4 tbsp of granulated sugar and 1tbsp of water in the bowl of your mixer. Mix 30s until you get the consistency of a purée.


MY TIP !
I usually prepare the larger quantity of chocolate batter, as I freeze it raw in individual moulds. When I have last minute guests and nothing really prepared for dessert, I just have to bake it frozen, of course in preheat oven. Add 1mn to the baking time.


ENJOY !

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