See recipe for petit gâteau, called lava cake in the US – 05/10/2023 – Food

Also called lava cake, this chocolate cake recipe has gained fans who are drawn to its creamy filling. To achieve this consistency, you need to keep an eye on the oven time: before removing the delicacy, test it with the help of a fork — it is ready when the edges are firm and more grown and the center is cooked, but soft .

See recipe below.

Time: 25 minutes
Performance: two portions

Ingredients

• 85 grams of chopped semisweet chocolate (about 0.5 cup)
• 3 tablespoons unsalted butter, cut into cubes, plus a little more for greasing the ramekin (10 cm diameter ceramic bowl with a flat bottom, suitable for baking)
• 3 tablespoons granulated sugar, plus more for greasing the ramekin
• 1 large egg
• 1 large egg yolk
• ½ teaspoon vanilla extract
• 1/8 teaspoon kosher salt
• 2 tablespoons of common flour
• icing sugar (optional)

Preparation

• Preheat the oven to 220ºC and grease a 10 cm diameter ramekin (ceramic bowl with a straight bottom, suitable for baking) with butter. Sprinkle the greased container with granulated sugar
• Mix the chocolate and three tablespoons of butter in a bowl placed in a bain-marie, placed over a pan of boiling water. Cook, stirring, until melted and a smooth, homogeneous mixture forms (alternatively, combine the ingredients in a bowl and heat in the microwave, stopping every 30 seconds to stir the mixture, until it melts and becomes homogeneous). Remove from heat and set aside.
• In a medium bowl, combine the three tablespoons of sugar, the egg, egg yolk, vanilla extract and kosher salt.
• Beat vigorously with a fouet (wire beater) until the mixture is thick, at the point of snow whites (if you prefer, beat in a mixer).
• Add the flour manually, mixing with a spatula, until you get a homogeneous mixture.
• Using a spatula, add the chocolate to the mixture and stir gently until the ingredients are combined.
• Pour the mixture into the ramekin. Bake for about 12 minutes or until the edges are set and risen, but the center is still soft when pressed lightly.
• Remove from the oven.
• Use a spatula or small knife to separate the edges of the cake from the wall of the ramekin.
• Place a plate over the bowl and carefully invert the cake while still warm, using an oven mitt or dish towel. Dust with icing sugar and serve with ice cream or whipped cream.

The New York Times, translated by Paulo Migliacci