Chocolate Lava Cake
A chocolate lava cake with a liquid ganache center. Firm edges, molten inside. The ganache is made hours ahead and frozen so the effect works.
- Ganache (center)
- 250 g (1.1 cups) heavy cream
- 190 g (6.7 oz) Águila chocolate
- 40 g (1.4 oz) butter Lava cake
- 300 g (10.6 oz) Águila chocolate
- 120 g (4.2 oz) butter, at room temperature
- 6 egg yolks and 6 egg whites
- 100 g (½ cup) sugar
- 40 g (⅓ cup) all-purpose flour
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1
Ganache (6 hours ahead)
In a container, mix the cream with the melted Águila chocolate. Let it cool a bit and add the butter. Mix until you get a smooth ganache. Put it in a pastry bag and pipe small balls. Freeze for at least 6 hours.
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2
Lava cake batter
Cut the chocolate into small pieces. Separate the yolks from the whites. Beat the yolks lightly. Add the sugar and beat until smooth.
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3
Melt the chocolate
In the microwave, in short bursts, melt the butter and chocolate together, stirring each time. Once fully melted, mix well.
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4
Prep the molds
Grease each individual mold with butter and dust with flour. Cover the whole surface so it doesn't stick.
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5
Combine
Add the chocolate mixture to the beaten yolks and mix. Add the flour and stir until incorporated. Beat the whites to soft peaks. Fold them into the mixture a little at a time with gentle motions.
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6
Assemble and bake
Pour the batter into the molds halfway. Place a frozen ganache ball in the center. Cover with more batter until full. Preheat the oven to 180°C (350°F). Bake ~15 min until the edges are firm but the center is still soft. Unmold and serve immediately.
- The frozen ganache is what creates the liquid center: don't skip that step.
- Run a knife around the edge before unmolding.
- Serve immediately: the lava effect only lasts a short while.