How to make lava cake

Lava cake or chocolate volcano is a divine dessert, with a lot of chocolate, perfect for the sweet appetite or for the guests announced on the last hundred meters. Why do I say that? Because these little sweet delicacies can be kept in the freezer even for 1 month, and when we want to bake them, all we have to do is take them out of the freezer and put them in the oven. In maximum 15 minutes, in my oven the chocolate volcano is ready in 12 minutes, we have on the table the best chocolate dessert. Be sure to try the recipe, you will really like it.

Lava Cake - Ingredient

200 g chocolate (60-70% cocoa content)

200 g butter

160 g sugar

40 g flour

4 medium eggs

Lava Cake - Preparation

For the beginning, we line the forms with butter and flour well, then we put them in the freezer.

Put the butter in a saucepan at room temperature, the sugar and the chocolate cut into small pieces and melt them in a bain-marie.

After the butter and sugar have completely melted, turn off the heat, remove the pan from the bain marie and add the eggs, one by one. Mix well with a whisk after each egg added, add the next one only after the previous one has been perfectly incorporated in the chocolate composition.

At the end, gradually add the flour and mix carefully, from the bottom up, until it is perfectly incorporated in the dough of the delicious lava cake.

Remove the molds from the freezer and fill them in three quarters with the lava cake dough. Cover the molds with aluminum foil and put them back in the freezer for 1 hour.

The muffin tins filled with lava cake can be stored in the freezer, covered with aluminum foil, for up to 1 month.

When we want to prepare them, take the molds out of the freezer, remove the aluminum foil and bake them in the preheated oven at 220 ° C for 12 minutes, no more.

Because not all ovens bake the same way, I sat by the oven door to observe the steps and explain them to you: at first the edges will bake and then, gradually, the center will bake. When the whole surface of the chocolate volcano is shiny, then it's ready.

Remove the molds from the oven, let them cool in the mold for about 5 minutes, then turn them over on the individual plates.

We can serve these wonderful lava cake with fruit sauces or simple, powdered with vanilla sugar.

More Information

Molten chocolate cake is a popular dessert that combines the elements of a chocolate cake and a soufflé. Its name derives from the dessert's liquid chocolate center, and it is also known as chocolate moelleux (from French for "soft"), chocolate lava cake, or simply lava cake. It should not be confused with chocolate fondant, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate (but not on the plate). It is a type of self-saucing pudding.

History

The French chef Michel Bras invented molten chocolate cake in 1981 after 2 years of research.

Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres disputes this, arguing that such a dish already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it became almost a de rigueur inclusion on high-end restaurant dessert menus.