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