Dark chocolate lava cake

Steps:

• Beat the eggs and sugar until they have a foamy, light texture.
• Melt the GUANAJA 70% dark chocolate and the butter at 45°C. 
• Whisk the chocolate and butter mixture into the egg and sugar mixture.
• Add the sifted potato starch and mix it in using a spatula.
• Grease the stainless steel rings and line them with greaseproof paper, before placing them on a baking tray lined with greaseproof paper.
• Place 75g of batter in each ring.
• Store in the refrigerator for 1 hour before baking.

The Guanaja 70% Chocolate Lava Cake is a refined version of the beloved chocolate lava or molten cake, renowned for its irresistible gooey center that flows like lava when cut. This dessert is a staple for chocolate lovers due to its rich, indulgent texture and intense flavor profile. Creating a perfect molten cake requires precise technique to achieve the delicate balance between a firm outer layer and a molten core, making it a delightful culinary challenge.

Valrhona's Guanaja 70% dark chocolate is an ideal choice for this dessert, offering a deep cocoa flavor with subtle bitterness that enhances the complexity of the cake. Its high-quality composition ensures a luxurious taste experience, elevating the molten cake to gourmet status. Additionally, this recipe is both gluten-free and lactose-free, catering to dietary preferences without compromising on flavor or texture.

The Guanaja 70% Chocolate Cake is not only a testament to the art of chocolate-making but also a celebration of indulgence, making it a must-have dessert for any chocolate aficionado. Enjoy!