CHOCOLATE MOLTEN LAVA CAKE

INSTRUCTIONS

• Melt the Guanaja 70% Baking Bar  and the butter in the microwave (see our "How to temper chocolate" tips).
• Blend together the whole eggs and the sugar for 3 minutes, taking care not to over beat the eggs.
• Carefully stir the egg mixture in the chocolate and butter using a spatula, then add the sifted flour.
• Line 2 inch round metal molds with parchment paper (Or use non stick spray and dust with flour).
• Fill the molds halfway up with chocolate mixture, then place a Guanaja Etnao Insert in the middle of the batter and cover with more of the chocolate cake batter.
• Bake for 15 minutes at 375°F (190ºC). Unmold carefully and serve immediately.