Bake 190ºC 5 180ºC 10-15 180ºC 20 190ºC 15

• Place the butter and chopped chocolate in a heatproof bowl over a double boiler. Stir constantly to prevent any water from entering the bowl until well combined. Remove from heat and set aside.
• Beat the whole eggs and sugar with a manual whisk until the mixture gains a bit of consistency. Ensure the sugar dissolves completely without overbeating.
• Mix the egg mixture with the chocolate and butter, stirring with the manual whisk until homogeneous.
• Gently fold in the sifted flour using a manual spatula, making upward movements, until well integrated.
• An alternative method to prepare the batter is: melt the butter with the chocolate over a double boiler and set aside. Separate the yolks from the whites. Whisk the egg whites with a pinch of salt until stiff peaks form. Beat the yolks with the sugar until pale. Add the sifted flour to the yolks. Incorporate the chocolate and butter into the yolks. Pour the batter into the bowl with the whipped egg whites and gently mix.
• Place a sheet of parchment paper at the bottom of the mold, as this will facilitate easy unmolding later.
• Grease the base and sides of the molds with butter and lightly dust them with sugar, as you would with flour.
• Fill the molds up to three-quarters full or a little more, as they will not rise much during baking.
• Leave them in the freezer for a minimum of 3-4 hours, preferably until the next day, before baking them. Note: If you want to make the lava cakes immediately, you can use metal rings instead of traditional molds, as this way you won’t need to turn the cake upside down to unmold it.
• For this variation, transfer the batter to a piping bag and leave it in the refrigerator for 2 hours to thicken slightly.
• Place the rings on baking paper and fill them with the batter.
• Put the rings in the freezer for a minimum of two hours.
• Preheat the oven to 240ºC, approximately 45 minutes before baking.
• Remove the molds from the freezer 7 minutes before placing them in the oven to allow them to lose a bit of cold.
• We will bake the coulants on the second rack from the bottom of the oven.
• Preheat the oven to 240ºC with heat set to top and bottom for approximately 18 minutes. Note that with 17 minutes they may remain raw on top. Alternatively, at 190ºC for 17 minutes they may remain quite raw. According to Julie Andrieu, at 240ºC for 8-10 minutes, or with a fan for 15 minutes, Forner d'Alella suggests at 250ºC for 10 minutes. Note: It's important not to exceed the cooking time to keep the interior fluid. Note: Let them cool slightly before unmolding.