A melting and generous chocolate lava cake with a rich cocoa heart—simple to make, yet always a crowd-pleaser.
Melt the Meurisse dark chocolate and butter together in a double boiler (bain-marie) until smooth.
In a separate bowl, whisk together the sugar and cornstarch, then incorporate the eggs and mix until smooth.
Remove the melted chocolate from the heat and gradually fold in the egg and sugar mixture, whisking well.
Pour into buttered and floured molds. Bake in a preheated oven at 180-200°C for about 12 minutes. Serve warm.
