- Alexandre Bourdeaux –
- Charles Nouwen –
This classic moelleux recipe is based on Callebaut’s most powerful chocolate to being out that deep intense chocolate taste. By inserting some pure chocolate in the heart of this lava cake, the pleasure gets better. One scoop of this dessert makes the pure chocolate lava flow – its every chocolate lover’s fantasy.
1. Double chocolate lava cake
2. Food pairing
Double chocolate lava cake
225g whole egg(s)
85g whipped egg yolk
225g Callebaut - Finest Belgian Dark Chocolate - Power 80
175g melted butter
75g sifted flour
|Melt the chocolate.
Pour into Flexipan molds of ± 2cm and leave to harden.
Beat the sugar, eggs and egg yolks into a white, creamy blend.
Melt the chocolate at 45°C with the butter, combine the egg mixture with the chocolate and add the flour.
Fill the molds with the moelleux batter and push a chocolate centre into the heart of each one.
Leave to rest in the refrigerator or store in the freezer.
Bake at 180°C for 10-15 minutes, depending on the size.
|It is easy to imagine the melt-in-your-mouth dark chocolate enveloped in a buttery crispy cake. The warm chocolate and the fresh red fruit call for the acidity found in the cherry lambic. This dessert plays up the flavors of the red fruit while bittersweet chocolate is the classic complement.|