Bonjour I’m Catherine of French Made Baking and today I’m gonna make molten heart chocolate cakes also called lava cakes. First, what makes a lava cake “lava”? We call them lava because of that gooey melted chocolate centre that you get when you eat them straight out of the oven or when you warm them up and that looks like lava flowing out of a volcano. In France we call them “mi-cuits”(half-baked) or “fondants au chocolat” (melted chocolate cake). There are 2 ways to make a chocolate lava cake: you can insert a piece of chocolate, a truffle or ganache in the centre of your cake and then when you heat them up, that’s gonna melt. or there’s a second method which I’m gonna show you today. It’s a more traditional way of doing the lava cake. We just make 1 batter and we find the right baking time and temperature so the texture of the cake is just right and melts when you heat them up. Lava cakes seem easy to make because there’s only 5 ingredients. but it’s all about the mixing and the baking that will make your cakes just right… or not. Today I’ll share some tips with you that will help you nail your lava cakes every time! Just watch, follow the steps, do it at home and then let me know in the comments below how it went ! Our favourite chocolate to make this kind of cake is Cacao Barry, the Mi-Ameres 58% because it’s not too strong and not too sweet it’s just the perfect balance for the whole family to enjoy the cake. You don’t need much to make lava cakes. You need: I like to use corn starch because it makes the cakes lighter and that makes them gluten free! But you can also use flour or a mix of the 2. It’s recommended to sift the starch or flour before you start to avoid having lumps in the cakes. First, melt the butter and chocolate on a double boiler or in the microwave. When they’re both melted, stir so that they’re evenly mixed and you get a shiny mixture and almost a ganache texture. Next, in another bowl you’re going to mix the dry ingredients: corn starch (or flour) and sugar. That way you’re making sure your starch or flour will be evenly mixed. and reduce the risk of having lumps. Then, add the eggs and start mixing with a whisk You can use a stand mixer or a simple hand mixer Stay on medium speed because you don’t want to add too much air into the mixture. Make sure you scrape the sides and bottom of the bowl to get all the corn starch and sugar. Stop when the sugar has almost completely dissolved and the mixture is foamy. Then, pour the chocolate-butter mixture all at once inside the egg mixture. and stir with a spatula. You don’t want to put any air in the mix at that stage so that we can get a nice dense chocolate cake. You can stir in a spiral motion to make sure everything is evenly mixed. Right now it’s quite liquid but as you wait it’s gonna get thicker and thicker, so it’s easier to just pour in the moulds right away. As you can see my batter already got thicker but that’s fine. Today I’m making 3 sizes: Muffin size, individual and 6 inches. You can use any type of container: silicon, paper, aluminum… everything (that’s safe to go in the oven!) works. I like to weigh how much I put so that I have consistency and my cakes are always just as I like them. In the 4″ cake, I usually put 190g. In the 6″ cake: 500g and about 100g in the muffin moulds Make sure you leave plenty of room at the top to have a nice and even cake. If you fill it too much, the sides will rise more Sometimes in the larger cakes, air bubbles get trapped at the bottom and you end up with a big hole in your cake after baking To avoid that, I just run a spoon really slowly all the way around the base of the cake. before I put it in the oven. I bake lava cakes at 390F or 200 celsius and the amount of time depends on the size. And as each oven is different you’ll have to find the right settings for yours. The cakes are ready when they look baked on the sides and jiggly in the centre If they start to crack, it means they’re overbaked. Et voilà! Serve with ice cream and/or whipped cream or fruits and Bon appétit!