Double chocolate lava cake

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.

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
  • Charles Nouwen - Global Director Product Exploration & Development chez AB-Inbev Belgium
  1. Double chocolate lava cake
  2. Food pairing

Double chocolate lava cake

ingredients preparation
  • 115g
    sugar
  • 225g
    whole egg(s)
  • 85g
    whipped egg yolk
  • 225g
    80-20-44NV
  • 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.

Food pairing

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.

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