• 1 package (250g) unsalted butter, at room temperature
• 2 packages (total 360g) dark chocolate, chopped into pieces
• 2 cups (300g) '00' Fine Flour (Farina)
• Icing sugar (for dusting)
METHOD
1. Preheat the oven to 200°C (392°F) and grease and dust a 24 cm round springform pan with a hole in the middle with cocoa powder. Be careful, if the pan is smaller, it will require more baking time.
Place the butter and chocolate in a glass bowl. Melt them in a double boiler (bain-marie). That is, place water in a small saucepan to cover it up to the middle. Place the glass bowl over the opening and stir until the chocolate melts. Be careful, the bottom of the bowl must not touch the water as there is a risk of it cracking.
2. Stir until melted. Remove from the heat and let them cool slightly.
Separate the yolks from the whites. Place the egg whites in the mixer bowl and beat on high speed for 3 minutes until you have stiff peaks (a firm meringue). Remove the meringue from the mixer bowl and place it in a separate bowl.
3. Place the yolks with the sugar in the mixer bowl and beat for 2-3 minutes until the mixture becomes fluffy. Lower the bowl from the mixer and pour the yolk mixture into the melted chocolate, stirring in a circular motion with a spatula so that the eggs do not deflate. Then, gradually add the flour, continuing to incorporate it in a circular motion so that the mixture does not deflate.
4. Finally, add the meringue in the same way. Pour the mixture into the pan and bake in the preheated oven for only 15 minutes.
5. Remove the lava cake from the oven and let it rest for 10 minutes before unmolding. Use a sharp knife to loosen the cake from the sides of the pan and invert it. If desired, dust with icing sugar.
