1/2 Cup (4.1 oz /115 g) sugar

5 Large eggs (8oz /225 g)

4 Large eggs yolks (3 oz/85 g) beat into a white, creamy ribbon

1 1/3 Cups (8oz/225 g) Genauva extra dark chocolate

3/4 Cups (6.2 oz/175 g) melted butter

1/2 Cups (3oz/75 g) sifted flour


Food pairing with Belgian Kriek Bellevue beer
It is easy to imagine the melt-in-your-mouth dark chocolate enveloped in a buttery crispy cake. The warm chocolate and the fresh red fruit call for the acidity found in the cherry lambic. This dessert plays up the flavors of the red fruit while bittersweet chocolate is the classic complement.

Chocolate Lava Cake – Moelleux with red fruits by Alexandre Bourdeaux

Chocolate lava cake recipe


  • Melt Genauva extra dark chocolate 70%. Pour into Flexipan molds of ± 0.8in (2cm) and leave to harden.
  • Beat the sugar, eggs and egg yolks into a white, creamy blend.
  • Melt the chocolate at 113°F (45°C) with the butter, combine the egg mixture with the chocolate and add the flour.
  • Fill the molds with the moelleux batter and push a chocolate centre into the heart of each one.
  • Leave to rest in the refrigerator or store in the freezer.
  • Bake at 350°F (180°C) for 10-15 minutes, depending on the size.

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