Suzy Palatin's Chocolate Lava Cake

Name: Intense Guanaja Cherry Éclair
Prep time: 1 h 10 min
Cook time: 30 min
Total time: 14 h
Yield: 10 éclairs
Cuisine: French
Ingredients: 100g milk; 3g gelatin; 15g water (for blooming the gelatin); 125g Guanaja 70% chocolate; 200g heavy cream; 260g cherry purée; 5g gelatin; 70g caster sugar; 80g milk; 80g water; 75g butter; 2g sugar; 2g salt; 90g flour; 140g eggs; diced cherries (as needed); 250g Guanaja 70% chocolate, tempered

Published on September 19, 2026

Level :

Easy

Prep Time :

15 Mins

Cooking :

30 Mins

Makes :

8 to 10 people

Suzy Palatin's Chocolate Cake Recipe

Made with the products below :

Ingredients :

250g (8.82 oz) of Guanaja 70% or Caraïbe 66% baking chocolate
250g (8.82 oz) of butter
250g (8.82 oz) of sugar
70g (2.47 oz) of flour
4 eggs

Preparation time: 5 min.

Resting time: 12 hours in the refrigerator

Steps

Preheat the oven to 200°C.
Melt the chocolate in a double boiler or in the microwave.
Add the softened butter, cut into pieces, and mix well with a whisk to obtain a smooth texture.
Transfer to a salad bowl or mixing bowl.
Add the sugar and mix.
Add the flour, and mix vigorously again to avoid lumps.
Crack the eggs into a bowl and beat them.
Add them to the chocolate mixture and mix well.
Pour the cake batter into a 24/25 cm diameter springform pan (ideally silicone), previously greased and floured.
Lower the thermostat to 150°C. Bake for 30 minutes.
Allow to cool for 10 minutes and unmold.
You should end up with a cake with a light crust and a soft, melt-in-your-mouth, and wonderfully creamy center.