Chocolate Lava Cake

Are you ready to indulge in a decadent and luscious dessert experience? Let me introduce you to the irresistible Molten Chocolate Cake! This heavenly dessert, also known as Chocolate Lava Cake, is a true delight for chocolate lovers. Imagine cutting into a warm chocolate cake and being greeted by a river of rich, gooey chocolate that flows out like molten lava, crispy praliné and vanilla chantilly? The combination of a light and fluffy cake exterior with a liquid chocolate center is simply divine. Just a few key ingredients like high-quality dark chocolate, butter, and eggs are all you need to create this show-stopping dessert. Whether you're hosting a dinner party or simply craving a sweet treat, Molten Chocolate Cake is sure to impress. Join me in my kitchen as I guide you through the steps to create your own Molten Chocolate Cake masterpiece. Get ready to elevate your dessert game and satisfy your chocolate cravings in the most indulgent way possible!

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Gooey and crunchy

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Chocolate Mixture

Gently melt chocolate and butter in a traditional bain-marie. In a large bowl, whip eggs and sugar. Pour the warm (not hot) chocolate-butter mixture into the egg-sugar mixture. Then mix in the sifted four. Fill each greased pastry molds. For a touch of sophistication, a sprinkle of fleur de sel can be added to each cake before they are placed in the oven.

Baking

Preheat fan oven to 350ºF/180ºC. Bake individual cakes for about 9 minutes. Large cake should take 18 minutes. Cool lava cakes to room temp, and chill completely prior removing from sheet pan, or mold. If served right after baking, transfer cake on plate using a large offset spatula. s.

Storing

After baking, these delectable chocolate cakes can be stored in the refrigerator for up to 5 days or kept frozen for weeks. Pop in the microwave for 45 sec or so before serving.

Vanilla Chantilly

Soak gelatin in cold water to soften; drain and set aside. Slightly melt white chocolate in a narrow container. Bring to a boil the first half of the heavy cream with the vanilla. Turn off the heat and let infuse for about 30 min. Remove vanilla pod, squeeze and rinse. Let dry out in the oven for 5 minutes, and save it for garnishing. Pour hot heavy cream in the barely melted chocolate, mix and add gelatin. Add remaining chilled heavy cream and sour cream. Blend well and chill overnight. Whip ganache montée to a medium-firm peaks Chantilly.

Praliné Crunch

*To make praliné from scratch, look up at Chocolate Swans Recipe. Praliné can be subbed for Nutella. Gently melt milk chocolate with butter. Mix in praliné, or Nutella. Add crushed corn flakes. For the individual lava cakes only, roll out between 2 parchment paper, or silicone mat into a 1/4''/5mm thick sheet. Refrigerate and cut into disks that should be smaller in diameter than the tart rings – keep refrigerated.