After years of crafting intricate, Instagram-worthy cakes, this year I’ve decided to return to the basics, focusing on the quiet beauty of a Brownie Lava Cake. A touch of bitterness, rich and smooth, with a lingering aftertaste.
The cake base exudes a delicate aroma of cocoa, paired with mint leaves I’ve grown myself, adding a touch of whimsy. The chocolate filling, once baked, melts into a healing, flowing heart. As you slice into it, a stream of velvety lava pours out.
If cakes could speak, they’d whisper: 
“The cake is but half-finished,Your smile completes it.”
Whether you have a loved one or not, may every day be filled with smiles.
Ingredients:
- Dark chocolate
- Heavy cream
- Butter
- Eggs
- Sugar
- Cake flour
- Walnut pieces
- Powdered sugar
Brownie Lava Cake Recipe
*Makes approximately 6 servings
Chocolate Filling:
Melt 60g of dark chocolate, 50g of heavy cream, and 10g of butter over a double boiler. Pour into ice cube trays, refrigerate until solid, then unmold and set aside.
Cake Base:
Melt 120g of dark chocolate and 120g of butter over a double boiler.
Eggs and Sugar:
In a separate bowl, beat 3 eggs with 75g of granulated sugar until the mixture can hold a toothpick upright.
Combine:
Pour the melted chocolate from step 2 into the whipped egg mixture, stirring in a zigzag pattern until smooth.
Add Dry Ingredients:
Gently fold in 30g of cake flour and 30g of walnut pieces until just combined.
Fill Molds:
Pour batter into molds until they are 1/3 full, then place a chocolate filling from step 1 in the center. Cover with more batter until the molds are 2/3 full, ensuring the filling is completely encased.
Bake:
Preheat the oven to 210°C (410°F). Place the cakes in the middle rack and bake for 10 minutes.
Serve:
Unmold the cakes, dust with powdered sugar, and garnish with a sprig of mint for a touch of freshness.
This Brownie Lava Cake isn’t just a dessert; it’s a testament to the beauty of simplicity, a reminder that sometimes the most profound experiences come from the most humble of beginnings. Enjoy!
