Express Chocolate Lava Cake by Norbert Tarayre

Ingredients

• 150 g Dark chocolate 70% cocoa (cut into pieces)
• 150 g Unsalted butter (cut into cubes)
• 4 Eggs (at room temperature)
• 100 g Granulated sugar
• 2 tbsp All-purpose flour (well heaped, sifted)

Instructions

1. Melt the chocolate and butter

   Place the chopped chocolate and butter in a saucepan over low heat. Stir constantly until the mixture is smooth and homogeneous, without letting it boil.

   Time: PT5M

   Temperature: 40°C

2. Prepare the ramekins

   Generously butter each ramekin, then lightly dust with flour. Tap to remove excess.

   Time: PT2M

3. Whisk the eggs and sugar

   In the bowl, crack the eggs and add the sugar. Whisk vigorously until the mixture lightens and becomes frothy.

   Time: PT2M

4. Incorporate the melted chocolate

   Pour the warm melted chocolate over the egg‑sugar mixture. Gently fold with the spatula until a smooth batter forms.

   Time: PT1M

5. Add the flour

   Sift the flour over the batter and gently fold it in with a spatula, using folding motions to avoid developing gluten.

   Time: PT1M

6. Fill the ramekins

   Divide the batter evenly among the ramekins, filling them three‑quarters full.

   Time: PT1M

7. Bake

   Place the ramekins on a baking sheet and bake at 180 °C for 10 minutes. The top should be set but the center still jiggles.

   Time: PT10M

   Temperature: 180°C

8. Unmold and serve

   Let rest for 2 minutes, then place a plate over each ramekin and invert gently. Serve immediately, optionally with a scoop of vanilla ice cream.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dark chocolate 70% cocoa: Dark chocolate 60-80% cocoa, Cocoa paste
• Instead of Unsalted butter: Margarine, Semi-salted butter (remove the salt)
• Instead of Eggs: Organic chicken eggs, Duck eggs (for richer flavor)
• Instead of Granulated sugar: Powdered sugar, Cane sugar
• Instead of All-purpose flour: T55 wheat flour, Almond flour (gluten‑free version)

Equipment Needed

• Saucepan
• Mixing bowl
• Whisk
• Silicone spatula
• Ramekins (or individual molds)
• Baking sheet
• Oven
• Clean kitchen towel (optional)
• Timer or stopwatch

Critical Steps — Do Not Skip

• Melt the chocolate and butter without exceeding 45 °C to avoid burning.
• Precise baking: 10 minutes at 180 °C to achieve a molten center.
• Unmold gently to avoid breaking the crust.

Chef Tips from the Video

• Use 72 % cocoa chocolate for a perfect balance between bitterness and sweetness.
• Melting the butter and chocolate together prevents fat separation.
• Let the batter rest for 10 minutes at room temperature before baking to improve the molten center.

Troubleshooting

Storage

Refrigerator: Store uncooked ramekins, covered, up to 24 h.

Freezer: Not recommended, the lava cake texture deteriorates.

Room temperature: Consume immediately, otherwise let cool maximum 2 h.

Make-Ahead Tips

• Prepare the batter the day before, cover and keep in the refrigerator; bring to room temperature before baking.
• The baked ramekins can be frozen for 1 month; reheat 5 min at 150 °C before serving.