Lava cake

Lava Cake: The Spectacular Dessert with Molten Chocolate Heart

Lava cake, also known as chocolate fondant, is a dessert that has won the hearts of chocolate lovers around the world. With a thin crust on the outside and a molten chocolate heart that oozes when cut, the lava cake is truly spectacular.

But where does this amazing dessert come from and how can you prepare it at home? Let’s discover together!

History of Lava Cake Lava cake was created relatively recently compared to other classic desserts. There are two main stories about the origin of this delicious dessert.

The first story credits French chef Michel Bras, who, in 1981, created a cake with a liquid chocolate center called “coulant au chocolat”. This was made by freezing a ball of chocolate ganache and then rolling it into a chocolate batter before baking.

The second story mentions American chef Jean-Georges Vongerichten, who in 1987 claimed to have accidentally discovered lava cake when he took a chocolate souffle out of the oven too early. Whatever the true origin, lava cake quickly became popular around the world, being appreciated for its combination of textures and tastes.

Ingredients:

To prepare lava cake, you need the following ingredients:

• 200 g of chocolate

• 100 g of butter

• 3 eggs

• 50 g of sugar

• A pinch of salt

• 15 g of flour

• Butter and cocoa for lining the molds

Method of preparation:

Follow the steps below to prepare a perfect lava cake:

1. Preparation of forms

Start by greasing the muffin tins with butter. It is important to grease the tins well to ensure that the cakes do not stick. After you have greased the molds, cover them with cocoa. This step will not only help release the cookies, but will also add an extra layer of flavor.

2. Melt the chocolate and butter

In a heatproof bowl, put 200g of broken chocolate into cubes and 100g of butter. Place the bowl over a bowl of hot water, making sure the bottom of the bowl does not touch the water (bain-marie technique). Stir until the chocolate and butter are completely melted and smooth.

3. Preparing the egg mixture

In a separate bowl, crack 3 eggs. Add 50 g of sugar and a pinch of salt. Using a hand mixer or whisk, mix well until the sugar melts and the mixture becomes pale and creamy. This process helps incorporate air, which will give the cookies a light and fluffy texture.

4. Combining the ingredients

Add 15g of flour to the egg and sugar mixture and incorporate gently. Then, gradually pour the melted chocolate over the egg mixture, stirring constantly to prevent the eggs from cooking. Blend well until you get a smooth, glossy mixture.

5. Filling out the forms

Fill the muffin tins with this mixture, about three-quarters of the capacity of each tin. Make sure not to overfill them to avoid spillage during baking.

6. Baking

Preheat the oven to 220°C. Bake the small molds for 8 minutes and the larger molds for 10 minutes. The lava cake is ready when the edges are cooked but the center is still soft and runny.

7. Refrigerate and serve

Remove the molds from the oven and let them cool for 1 minute. Then carefully invert the cookies onto a plate. If you’re having trouble, run a knife around the edges of the pans to release the cakes.

For added elegance, dust the lava cakes with powdered sugar and serve them with vanilla ice cream. The contrasts of temperature and textures will turn this dessert into a real culinary experience.

 

Lava cake is an impressive dessert, but surprisingly simple to prepare. With a little attention to detail and quality ingredients, you can bring this elegant dessert into your own kitchen. Try the recipe and enjoy every spoonful of this delicious molten chocolate heart dessert!

 

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