Intense chocolate moelleux

Intense, dark and with runny chocolate at the heart: that's how this mœlleux or lava cake is loved best by many chocolate lovers. For this recipe, chef Alexandre worked with Callebaut®'s Power 80 chocolate to bring out a really solid and powerful chocolate taste in it. You can definitely serve it as such, or side it with a scoop of ice cream or sorbet.

Level:: Easy
Makes:: Recipe for 40 portions

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Q.S.

80-20-44NV

Pour into Flexipan moulds of ± 2 cm Ø and leave to harden.

7.9 oz

sugar
1.0 lb

whole egg(s)
6.0 oz

egg yolks

Beat into a white, creamy ribbon.

1.0 lb

80-20-44NV
12.3 oz

melted butter

Mix in.

5.1 oz

sifted flour

Fold in carefully.

Fill the moulds with the moelleux batter and push a chocolate centre into the heart.
Leave to rest in the refrigerator or store in the freezer. Bake at 180°C for 10-15 minutes depending on the size.