In celebration of World Chocolate day, the EHL Preparatory Year students impress us with more lactose-free and gluten-free chocolate delights of their making. These 'moelleux' lava cakes have just won the EHL summer bakery challenge and are currently being produced for sale at the prestigious M Bar.
Stick very carefully to the cooking times in order to ensure warm and runny chocolate on the inside. These lava cakes go very well with ice cream or a sorbet.
Julien Boutonnet has been working at EHL as Senior Lecturer in Practical Arts since 2015, specializing in pastry and dessert courses.