Chocolate Lava Cake with Fleur de Sel “La Vie en Rose”

Finely chop the SAL de IBIZA dark chocolate with Fleur de Sel.

In a small saucepan, melt the butter over low heat.

Add the chopped chocolate and let it melt slowly in the warm butter, stirring until smooth.

Remove from the heat and let the mixture cool slightly.

Grease the soufflé dishes thoroughly.

Batter

In a bowl, whisk the eggs, sugar, vanilla sugar, and a pinch of Fleur de Sel for 3–5 minutes, until the mixture becomes light and airy.

Slowly stir in the melted chocolate–butter mixture.

Add the flour and mix until you have a smooth batter.

Baking

Evenly spoon the batter into the prepared soufflé dishes.

Preheat the oven to 190 °C (top/bottom heat).

Bake the lava cakes for 10–12 minutes, depending on how runny you want the center.

Serving

Let the cakes rest briefly, then carefully loosen the edges and turn out onto plates.

Serve immediately—ideally with a little extra Fleur de Sel "La Vie en Rose" on top.