Chocolate Lava Cake

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(4 servings):

130 gr of Kacoa’s 65% Mid Coverture 

50 gr of Kacoa’s 65% Mild Coverture (chopped)

30 gr of butter 

3 eggs 

1 tsp of all-purpose flour 

80 gr of sugar 

Butter and flour to cover the molds

Powdered sugar for decoration

Cooking Time

Preheat oven to 200C.

For 10 to 12 minutes at 200 ° C


  1. Melt 130 gr of Kacoa’s 65% Mid Coverture with butter (you can use a double boiler or a microwave for this). 
  2. Whip the eggs with the sugar until the mixture triples in volume; add the sifted flour. 
  3. Pour in the melted chocolate and fold.
  4. Cover the baking molds with butter and dust some flour on top to avoid the cakes getting stuck to the pan. 
  5. Pour mixture into every mold until they cover 1/3 of it.
  6. Place a piece of Kacoa’s 65% Mild Coverture in the center of each mold, and finish filling the mold with more mixture.
  7. Bake for 10-20 minutes at 200C. 
  8. To serve, remove hot chocolate lava cakes from the molds and dust some powdered sugar on top. 

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