for a square mould L.22cm, Ht 5cm
Melt the chocolate and butter in a bain marie. Mix the eggs with the sugar.
Gently fold into the butter and chocolate mixture, then add the baking powder mixed into the flour.
Pour into the mould and bake in a preheated oven for 35 minutes at 180°C (356°F).
Icing: rehydrate the gelatine leaves in cold water.
Bring the water and sugar to the boil.
Add the cocoa and single cream.
Boil for 3 minutes.
Remove from the heat and add the well-drained gelatine. Strain, cover and allow to cool.
Place the lava cake on a wire rack and pour the icing over it at about 40°C (104°F).
Garnish and chill in the fridge for at least 1 hour
A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.
In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.