EHL's chocolate 'moelleux' lava cake recipe - EHL Insights news

In celebration of World Chocolate day, the EHL Preparatory Year students impress us with more lactose-free and gluten-free chocolate delights of their making. These 'moelleux' lava cakes have just won the EHL summer bakery challenge and are currently being produced for sale at the prestigious M Bar.   

Ingredients

• Guanaja 70% dark chocolate - 230g
• Butter - 110g
• Egg whites - 150g
• Caster sugar - 150g
• Egg yolks - 100g
• Salt - 1g
• Cocoa powder - 15g
  
  

Instructions

1. Melt the butter & chocolate at 65°C.
2. Whip the egg whites with the sugar.
3. Add the egg yolks, cocoa powder & salt to the melted butter & chocolate, mix well.
4. Carefully add in the meringue mixture. Mix delicately.
5. Pipe 80g of the mixture into 10 separate molds.
6. Bake at 180°C for 4 minutes, then rotate and continue baking for 2 more minutes.
7. Optional: add some caramelized sugar powder on top once baked.