I'm excited to help you create a delicious lava cake dessert perfect for your convection oven. Since a convection oven cooks from the edge to the center and with even heat distribution, your cake will come out with a perfectly cooked crust and molten chocolatey inside every time. This recipe is great for baking in a convection oven. Follow these simple steps for a mouth-watering dessert that's sure to impress your guests.

The baking time is 13 minutes when cooked in an 8-ounce ramekin.

INGREDIENTS

You'll need two 8oz or one 10-ounce ramekin.

4.5 ounces / 125 grams bittersweet chocolate, 70 to 74 percent cacao

1 stick / 115 grams tablespoons unsalted butter, cut into cubes, plus more for the ramekin

2.1 oz / 60 grams of powdered sugar

1.5 oz / 40 grams flour

2 eggs

20 nibs of chocolate for topping

1 lemon zest

1⁄8teaspoon kosher salt

PREPARATION

Butter the ramekins and heat the oven to 325 degrees in the Convection Bake mode. Dust the buttered ramekins with flour.

Melt the chocolate, butter, and sugar in a water bath. Mixed well.

Add the flour, lemon zest, and eggs away from the fire one by one.

Fill the ramekins with the preparation and place 10 chocolate nibs on top.

 Bake the cakes for 13 to 14 minutes.

Once you remove the ramekins from the oven, place them in a shallow pan with cold water for about 5 minutes. Remove them and let the cakes cool for another 10 minutes. Then, you can unmold the cakes and serve them.

Serves 2