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Moist, Fondant and Lava Chocolate Cake

Recipe by Norbert Tarayre

Detailed recipe for three distinct chocolate preparations – moist, fondant and lava – using Norbert Tarayre's techniques to achieve an airy cake, an ultra‑creamy center and a volcanic core. Ideal for impressing guests and understanding the differences between these French pastry classics.

MediumFrenchServes 8

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Source Video
1h 16m
Prep
1h 16m
Cook
18m
Cleanup
2h 50m
Total

Cost Breakdown

$16.87
Total cost
$2.11
Per serving

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.

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