Prep time: 10 min
Cooking time: 8 min
Serves: 4
Ingredients:
200g dark chocolate, Mexican origin, 66% cocoa
150g semi-salted butter
150g sugar
50g flour
3 eggs
Accessory:
Preparation:
1. Light your Kokko and bring the chamber temperature to 230°C. Close the air vents to create a descending heat.
2. In a mixing bowl, whisk together the eggs, sugar, and flour. Melt the chocolate with the butter in a bain-marie.
3. Combine the two mixtures until the batter is smooth, then pour into individual molds lined with baking paper and wood.
4. Bake the chocolate lava cakes on the hot lava stone for 8 minutes; the centers should remain slightly wobbly for a creamy texture. Enjoy warm.
