1 pack (250g) unsalted butter, at room temperature
2 packs dark chocolate (360g total), chopped
2 cups (300g) Farina “00” flour
Icing sugar (for dusting)
Method
We preheat the oven to 200°C and butter a 24cm round bundt pan (with a hole in the centre), then dust it with cocoa powder. If the pan is smaller, the cake will require slightly longer baking time.
We place the butter and chocolate in a heatproof glass bowl and melt them over a bain-marie. We fill a small saucepan with water up to the halfway point and place the bowl over it, ensuring the base of the bowl does not touch the water. We stir until fully melted. Remove from the heat and allow the mixture to cool slightly.
We separate the egg yolks from the whites. In the bowl of a stand mixer, we whisk the egg whites on high speed for about 3 minutes until stiff peaks form. We transfer the meringue to a separate bowl.
In the mixer bowl, we beat the egg yolks with the sugar for 2–3 minutes until pale and fluffy. We remove the bowl from the mixer and gently fold the yolk mixture into the melted chocolate using circular motions with a spatula to maintain volume.
Gradually add the flour, folding carefully to avoid deflating the mixture. Finally, fold in the meringue in the same gentle manner.
Pour the batter into the prepared pan and bake in the preheated oven for exactly 15 minutes.
Remove the lava cake from the oven and let it rest for 10 minutes before unmoulding. Run a sharp knife around the edges and carefully invert onto a serving plate.
Dust with icing sugar if desired and serve immediately.
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