Having just returned from our second pre cruise inspection of the brilliant Amadeus Provence on the Rhone river I would like to share a specialty of the boat. They serve their French Lava Cake as a special treat at one of their tea times. We will also do this on our glatt kosher cruise. A beautiful river with enchanting places to visit. Join us this October.

Ingredients

For 8-10 ramekins of 3 inches.

• 150 gm butter at room temperature
• 75 gm sugar
• 4 whole eggs
• 130 gm dark chocolate with 60-80% cocoa content.
• 65 gm flour sifted
• 50 gm melted butter for the ramekins
• Baking time 8 minutes at 210 c/ 410 f

Instructions

• Using a pastry brush, coat the insides of the ramekins
• Pre heat oven
• Using a hand whisk, cream the butter with sugar until foamy, then gradually stir in the egg. Chop the chocolate into small pieces and melt (gently) in
• the microwave. Do not let the chocolate get too hot, just melted. Stir the liquid chocolate with the butter mixture using hand whisk then put aside.
• Sieve the flour into mixture. Mix until completely blended. Fill up the ramekins with the mixture. Bake as above.
• After baking let stand for about 2-3 minutes. Carefully turn out each ramekin and serve immediately. Yummy with vanilla ice cream
• The core of the “fondant au chocolat” should, of course, be liquid.
• Enjoy at home or with us on the Rhone in October this year