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CHOCOLATE ETNAO LAVA CAKE

Chocolate cake mix

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CHOCOLATE ETNAO LAVA CAKE

An original recipe by L'École Valrhona

For 35 cakes

Category: Cakes and Tarts

Difficulty: Easy

Cooling: 11-12 Minutes

INGREDIENTS

495g Caraïbe 66%
(or 475g Guanaja 70%)
515g butter
450g whole eggs
360g sugar
270g cake flour

INSTRUCTIONS

Lava Cakes:

Melt the couverture and butter down to 113°F (45°C). Beat slightly the whole eggs with caster sugar for few minutes without whipping
Combine the two mixtures together and fold the sifted flour in.
Line 5 cm in diameter cake rings by 4.5 cm high with silicon baking paper or parchment paper.
Using pastry bag, fill 40g of cake mix, insert one core and top with 20g of cake mix
Bake in convection oven at 374°F (190°C) for about 11/12 minutes.