Description

This sophisticated chocolate lava cake uses a chilled ganache core to ensure a perfectly molten center every time. By embedding a pre-made truffle inside a delicate chocolate sponge, you achieve professional results with structural integrity and a luxurious texture contrast.

Ingredients

50g dark chocolate chips (50% cocoa)
30ml heavy cream (35% fat)
100g dark chocolate chips (50% cocoa)
80g unsalted butter, cubed
2 large whole eggs
2 large egg yolks
50g caster sugar
30g all-purpose flour, sifted
Cocoa powder, for dusting the moulds

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Instructions

Combine 50g chocolate and heavy cream in a small bowl, microwave in 20-second intervals until smooth, then refrigerate for at least 3 hours until firm.
Preheat the oven to 390°F (200°C) and prepare dariole moulds by coating them with softened butter and dusting with cocoa powder.
Melt the remaining chocolate and cubed butter together until smooth, then let the mixture cool for five minutes.
In a separate bowl, whisk the whole eggs, yolks, and caster sugar until the mixture is pale and slightly thickened.
Gently whisk the cooled chocolate-butter emulsion into the eggs, then fold in the sifted flour with a spatula until just incorporated.
Spoon batter into the moulds until one-third full, place a teaspoon-sized ball of chilled ganache in the center, and cover with the remaining batter.
Bake for 20 minutes on the middle rack, let rest for two minutes, and then carefully invert the cakes onto dessert plates.

Notes

Avoid using chocolate with more than 50% cocoa solids to prevent the ganache from becoming too firm when baked. For the cleanest release, ensure the butter in the moulds is applied at a soft, spreadable consistency rather than melted, creating a thicker barrier for the cocoa powder to cling to.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: French