The Molten Center

Chocolate lava cake is not just undercooked chocolate cake. You take a frozen cylinder of ganache and you set it in the rabbitkin so that as the outside cooks fully, the inside becomes molten. I don't think anybody would be this deliberately crazy with 50 people there. There's two kinds of parallel flourless, warm chocolate cakes. One was sort of invented by Jean-George von Dritin which doesn't have a center of chocolate conage. The Michel Bra one is very difficult. And he literally makes a sphere of chocolate that when you bake it, it melts. That's the one that Favreau is being in an homage to.