This classic moelleux recipe is based on COCOA ITALIA  most powerful chocolate to bring 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 – it’s every chocolate lover’s fantasy.

Ingredients

115g sugar

225g whole egg(s)

85g whipped egg yolk

225g RICH CHOCOLATE COUVERTURE DARK 70% COCOA ITALIA

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.

Ingredients

COCOA ITALIA PRALINE  g 600

RICH CHOCOLATE COUVERTURE 70%  g 450

Melt the chocolate at 45°C and mix it into the COCOA ITALIA PRALINE , then add the HAZELNUT GRANULES and the chosen alkoholate and mix until smooth. Use hands or a pastry bag to form small balls of the desired size and roll them in cocoa powder.