Chocolate Lava Cake (Coulant Au Chocolat)

Recipe by: Hilary Truong

Source: Camille Mercier’s Family Recipe

Serves: 10



  • 300 g dark chocolate (60% max)
  • 4 eggs
  • 2 yolks
  • 150 g butter
  • 150 g sugar
  • 70 g flour


Preheat oven at 180C (356 F).

  • Mix all the wet ingredients and whisk well.
  • Place the butter and chocolate in a pan, melt at a very low heat and mix well.
  • Add the sugar and mix well.
  • Add the egg one by one and then the yolks.
  • Add delicately the sieved flour.
  • Oil 10 little ramequins in aluminium. Fill the ramequins with the above mixed flour which can then be cooked directly. Or frozen or kept in the fridge for a few days.
  • Place the ramequins on a tray and in the oven for:

8 mins if ambient temperature

8min 30sec for a refrigerated mix

13 minutes when frozen

  • Remove from the oven and from the tray and leave to rest for a short minute before flipping over on a plate
  • Serve on its own or with fresh raspberries. Crystal rock salt can be sprinkled on top before eating.

Download PDF version here:  Chocolate Lava Cake (Coulant Au Chocolat) Hilary Truong