Cost Breakdown

Critical Success Points

• • Cream butter and sugar until a pale texture forms.
• • Melt chocolate over a bain‑marie without overheating.
• • Do not over‑work the batter after adding flour.
• • Precise baking of fondant (8‑9 min) and lava (5‑7 min) at 190 °C.
• • Unmold quickly to prevent the core from solidifying.

Safety Warnings

• • The oven and pans are very hot; wear kitchen gloves.
• • The bain‑marie involves boiling water; avoid splashes.
• • Do not leave chocolate unattended on the heat to prevent burning.