How to make
Place the butter and dark chocolate in a saucepan in a water bath and melt them. In another bowl, beat the sugar and eggs until fluffy.
Add the sifted flour to the egg mixture and mix. Add the chocolate mixture.
I used creme caramel molds to make the chocolate souffle. Grease each of them and pour from the mixture until 2/3 of the volume is filled.
Leave them in the oven at 440°F (225°C). You need to bake it on top and bottom for 9 minutes without a fan.
This will make the chocolate cake runny in the center.
Then serve your Lava Cake with Dark Chocolate.
