Lava cake recipe, the original chocolate coulant with truffle heart

This already iconic chocolate cake has been dethroned in the hospitality industry by the cheesecake, in its multiple versions. The curious thing is that it is now fashionable in the coulant style, which imitates, precisely, what gave so much fame to the original lava cake: its creamy heart. Of course, the genuine lava cake is not left half raw, it requires a little more work but the result, in our opinion, is very worthwhile.

Let's confess beforehand that at home we are not particularly adept at half-raw meals or that are scattered excessively on the plate. We abhor the potato-tub omelette and the half-cooked cheesecakes. One thing is the mellow and creamy textures, and another the liquid floods. If I want to bathe something with a sauce, I will add it later on top.

Lox Cream Cheese - A New Cult Classic

Of course, there are no laws on tastes that are worthwhile, and we do not judge who likes splashing in their dishes. However, we encourage lovers of intense chocolate to try the simple version of the original lava cake, which simply consists of preparing a kind of previous truffle that, when baked inside the cake dough, will come out semi-melted.

We have followed this version that adapts the original recipe of Jean-Georges Vongerichten. The end point can be adjusted to taste; with larger truffles and smaller molds or with less dough, a creamier interior will come out, and we will also have it more melted if cooked for longer. Because that is another great point in favor of this recipe: if you go out of oven there is no risk that the interior will come out dry, but on the contrary.

Ingredients

For 6 people

Dark chocolate..........................................55 g

Liquid cream for riding..............................45 ml

Rum (optional) or orange juice.................15 ml

Butter and more to grease........................110 g

Dark chocolate..........................................170 g

Egg.............................................................3

Sugar..........................................................50 g

Vanilla essence..........................................5 ml

Quinoa flour or buckwheat or 

common wheat (and more for molds).....30 g

Salt

How to make chocolate coulant or lava cake

Difficulty: Medium

Total time .................................................1 h

Elaboration ...............................................45 m

Cooking ....................................................15 m

Rest ..........................................................1 h

Prepare at least one or two hours before the truffles. Chop the 55 g of chocolate and heat the cream in a water bath with rum or juice, or other liquor. When it is going to come to a boil, pour the chocolate and stir gently until melting. Bring to a cold container, wait for it to temper and cool in the fridge. When solidified, form six balls and reserve refrigerated.

Preheat the oven to 215ºC with heat up and down. Grease with butter six small molds type ramekin or flaneras, suitable for the oven. Sprinkle with sifted gluten-free (or generic wheat) flour, shake off the excess and set aside on a baking sheet.
Melt the rest of the chopped chocolate with the chopped butter in the bain-marie, stirring gently until homogenized. Set aside and set aside, letting it cool down a bit.
Beat in another container the eggs with sugar, vanilla and salt, using a stick mixer, about three or four minutes, until you get a thick pale cream. Incorporate the chocolate cream and butter, mixing gently, and the sifted flour. Finish mixing until there are no lumps.

Fill the prepared molds with half of the dough, place in the center of each of the ganaché balls of the refrigerator, and finish covering with the rest of the dough.

Bake for about 15 minutes, take out and wait 2-3 minutes before passing a knife over the edges and unmolding, being careful not to burn, turning them over on individual plates. Serve immediately.

Delicious & Simple Keto Steak Salad

What to accompany the chocolate coulant

The intensity of the chocolate and the warm temperature of this succulent cake invite you to crown it with a scoop of vanilla ice cream or homemade chantilly cream, although if we are not too sweet we can simply assemble the cream without adding sugar, flavoring it with vanilla or orange zest. Red fruits that provide fresh and an acid touch can also be a great accompaniment.