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Make your chocolate crying cake cry more with these tips
Llorona or chocolate volcano are two of the names by which this chocolate cake of French origin is known in Latin America, created in the eighties by chef Michel Bras and which he called coulant, which in Spanish is melted or fluid, of chocolate.
TL;DR
- The chocolate lava cake, originating from France, is known as 'Llorona' or 'chocolate volcano' in Latin America.
- Chef Michel Bras created the original 'couant' recipe in the 1980s, which involved a chocolate sponge cake filled with frozen ganache.
- The ganache would melt in the oven, creating a fluid chocolate center.
- Modern versions achieve the same effect with a single mixture, resulting in a cake with a soft exterior and a warm, creamy chocolate interior.