Ingredients (For 4 people)
64 g unsalted butter, cut into 1.5 cm cubes
15 g Light Digest Whey protein - Belgian chocolate
2 large eggs
2 large egg yolks
1.42 g vanilla extract
3 tbsp all-purpose flour
32 g icing sugar
180 g sweet chocolate
0.43 g salt
Preparation
Step 1: Preheat oven to 425°F (220°C). Grease four 6-ounce or three 8-ounce pans with nonstick cooking spray and sprinkle with cocoa, shaking off excess. This will help the lava cakes release easily when you flip them over.
Step 2: Melt the chocolate and butter in a medium, heatproof bowl and set aside to cool slightly. You can melt the chocolate either over a fire or in the microwave.
On the stove: Bring 2 inches (5 cm) of water to a simmer in a saucepan over medium-low heat. Then reduce the heat and place the medium heatproof bowl with the chocolate and butter over the top of the saucepan. Make sure there is a few inches of space between the bottom of the bowl and the water (you can also place the bowl in a double boiler over the saucepan). Stir the chocolate constantly as it melts. Stir until it is completely smooth and melted. This will take a few minutes.
In the microwave: The second (and easiest) way to melt chocolate is in the microwave. Place the medium, heatproof bowl with the chocolate and butter in the microwave and heat for 20 seconds at a time. Remove the bowl from the microwave and stir well after each time. Repeat until the chocolate is completely melted. Stir until completely smooth.
Step 3: In a medium mixing bowl, use an electric hand mixer or wire whisk to beat together the eggs, yolks, vanilla extract, sugar, and salt, on low speed, until blended, about 1 minute.
Step 4: Pour the melted chocolate into the egg mixture, along with the flour and protein powder. Use a silicone spatula and gently stir until the mixture is completely combined. Note that the mixture will be thick, but there should be no lumps.
Step 5: Place the molds on a baking sheet and divide the mixture among them. Bake for 12-14 minutes until the edges look firm and firm. The surface will remain soft with a slight wobble in the center. Do not overbake, as prolonged baking will cause the center to completely solidify and not remain liquid. If you are unsure of the temperature of your oven, I recommend baking one first to test. If it has set too much, reduce the baking time. For me, the ideal result comes at exactly 12 minutes.
Step 6: Let the cakes cool in the pans for 1 minute, then cover each with an upturned plate and using an oven mitt, flip them over to release the cakes onto the plate.
Step 7: Add toppings (such as a scoop of vanilla ice cream, a dusting of powdered sugar, fresh fruit decoration, or a drizzle of caramel or chocolate sauce). Serve immediately.
