Chocolate cake mix


An original recipe by L'École Valrhona
For 35 cakes
Category: Cakes and Tarts
Difficulty: Easy
Cooling: 11-12 Minutes


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



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.