Indulge in Chocolate Lava Cake

1. Welcome!: A soft exterior with a magma like molten call. There's simply no better way to describe the lava cake. After all, it's right there in the name. Hi there. My name is Marceau. And together in this class, you and I will be going through the entire process behind making these amazing molten cakes from start to finish. To add a really unique and delicious flavor to the cake, we'll also be using a homemade chocolate hazelnut spread as its core. If you haven't already, you can learn how to make your own using my dedicated Skillshare class, which you can find on my teacher profile or in the search tab above. By the end of this recipe, you'll be able to see for yourself how simple these cakes are to make while remaining wonderfully indulgent. And as a quick reference tool, you'll also have access to this course's written PDF guide to accompany you throughout your baking. This is the final class in a six part series dedicated to all things chocolate baking. So if you want to learn more after this recipe, be sure to check out those classes and feel free to hit the follow button above to keep up to date with all future recipes. I can't wait for you to try them all out for yourself, but for now, let's jump into the next lesson of this lava cake, where we will be taking a look at our ingredients list. 2. Lava Cake Introduction: In order to make two delicious chocolate lava cakes, here is the complete list of all main ingredients. This recipe is very reliant on its chocolate for flavor, so a high quality, 70% dark chocolate is very important. For the core of the lava cake, I'd highly recommend making your very own chocolate hazelnut bread, as it will really help elevate this recipe with a special homemade touch. With that said, if you're pressed for time, you're more than welcome to use a store bought alternative. This recipe doesn't require a rising agent, but if you do want to add some additional flavor, then I always recommend you use sourdosrter. And in this case, you will just use it as a substitute for the all purpose flour. If you do choose to use it, just be sure to prepare it at least 8 hours in advance with an additional 10 grams that you may refresh it at a later date. Speaking of flour, do be sure to keep a little bit extra as well as some additional unsalted butter to apply a nonstick coating to your ramekins. This recipe has been measured for two ramekins, which are 10 centimeters or 4 " in width. If you have a few additional ramekins lying around and want to make more, feel free to double these measurements for four servings. A dessert is never complete without its toppings, though. So here are my recommendations for that as well. With our introductions finally out of the way, let's go straight into the recipe. 3. Prepare the Chocolate: For the core, simply move your jar of chocolate hazelnut spread into the freezer for 30 minutes so that it may harden slightly while you prepare the other ingredients. This is quite a quick recipe, so you may already pre eat your oven to 190 degrees Celsius or 374 degrees Fahrenheit. Place a small pot onto a stovetop at low heat and add in 30 grams of unsalted butter. Let that gently melt for a few seconds, and then add in 60 grams of cube chocolate. Mix those two ingredients together until fully incorporated, and then take it off the heat to cool down at room temperature. O 4. Make the Batter: Now that your chocolate has been prepared, take out a large bowl and zero out your scale. Crack in two large eggs and whisk them together for two to 3 minutes until you see a large amount of bubbling. To that, add 25 grams of brown sugar, 2 grams of salt, and either 20 grams of mature soosra or 15 grams of all purpose flour. Give that a quick whisk and then add in all of your chocolate mixture and continue whisking until incorporated. At this point, it's now time to apply a nonstick coating to of ten centimeter or four inch ramekins. To do this, place a small two gram cube of unsalted butter into each ramekin and melt it down for 20 seconds in the microwave. Then using a brush such as the silicon one that I'm using, evenly spread the butter out to cover the inner surface of the Rumkin. Similarly to our previous chocolate Babca recipe, you may now dust the butter layer with all purpose flour to complete the nonstick coating. Just make sure not to miss any spots. Once your coating is complete, pour in your butter mix so that it fills each ramekin roughly halfway full. Take out your chilled chocolate hazelnut spread and create a small 25 gram or one tablespoon ball using your hands. Place it into the center of your ramekin and repeat this process for the remaining one. These will serve as the molten core for these delicious cakes. So with that said, be sure to cover them up with the remaining batter left in your bowl. 5. Bake the Lava Cake & Conclusion: Into your preheated oven, place both your ramekins into a middle rack to bake for 13 to 50 minutes at 190 degrees Celsius or 374 degrees Fahrenheit. Once that's done baking, carefully remove your ramekins using your oven mits and then make use of a sharp knife to carefully unstick the edges. You're now going to invert your lava cake, and to do that, place a small plate on the top of your cake and flip it over. Gently remove the ramekins to reveal your molten lava dessert that is ready to be enjoyed. I would always recommend adding some final toppings for some extra colour and flavor. So give it a final dusting of cocoa powder and a bit of icing sugar, a raspberry for colour, and finally, for just a little extra indulgence, a splash of heavy cream. Sincerely hope you enjoy this final recipe in our six part chocolate baking series, and I thank you for making it all the way to the end. If you've missed one, do feel free to go back to my teacher profile where you can find all the classes in this series, as well as all of my previous recipes. If you have enjoyed this class, please do feel free to leave a review with your thoughts. And before you go, don't forget to share pictures of your own chocolate creations in the project section below. With that said, however, do stick around for the final bonus lesson where you can discover how to expand your baking and cooking skills or even take your first foray into sourdough. 6. Bonus Lesson: Welcome to the last lesson of this course. Thank you so much for making it all the way. If you'd like to see more recipes from me, do feel free to check out my three previous courses. The first one focuses on conventional sourdough baking, where you'll learn how to make different breads, bagels, and even homemade croissants. Pastries and desserts for beginners is also a lot of fun if you're more into the sweeter side of things. There, you'll learn even more chocolate recipes, but also some beautiful tarts, cinnamon rolls, and even handmade syrup waffles, if that is your fancy. If you'd like to explore with more sourdough, however, then I also have a cooking course just for that. Teaching you pizzas, burgers, and sourdough pasta all completely from scratch. The visuals are a bit dated at this point, but what's important is that the recipes themselves still hold up. If you'd like to follow me on the socials, then here are my handles for that where you can keep up to date with all of my culinary projects whenever they release every four years. It took a very long time to get this course out of the door. These recipes were actually filmed all the way back in 2021, but then life kind of did its thing. I've always found it true that it's a journey that counts more than the destination in the end, and I'm thankful to everyone that has been on that path with me. Just knowing that someone from potentially across the world followed my recipes and made their kitchen smell amazing for just a few hours is such an amazing experience. Thank you so much as always. And with that said, this has been Massu Du Bois signing off.