Chocolate lava cake on white chocolate crumble

For the white chocolate crumble:

• 1 cup sugar (200 g)
• 3 + 1/2 tablespoons water (50 ml)
• 5 + 1/3 oz white chocolate, chopped (150 g)
• Edible flowers (optional, for garnish)

For the dark chocolate lava cake:

• 3 egg yolks
• 1/3 cup sugar (80 g)
• 3 + 1/2 oz dark chocolate, chopped (100 g)
• 3 + 1/2 tablespoons butter (50 g)
• 1/3 cup sifted flour (40 g)

For the white chocolate crumble:

• In a small saucepan, bring the water and sugar to a boil until it reaches 266°F (130°C).
• Remove from heat and stir in the chopped white chocolate until the mixture becomes crunchy.
• Let the mixture cool completely, then crumble it into pieces and set aside. Add edible flowers for decoration if desired.

For the dark chocolate lava cake:

• Melt the dark chocolate and butter together over a double boiler, stirring until smooth. Allow the mixture to cool to about 86°F (30°C).
• In a mixing bowl, beat the egg yolks with the sugar until pale and fluffy.
• Carefully fold the cooled chocolate mixture into the egg and sugar mixture using a spatula.
• Add the sifted flour and stir gently until the batter is smooth.
• Pour the batter into greased and floured ramekins.
• Bake in a preheated oven at 390°F (200°C) for about 8 minutes, until the edges are set but the center remains soft.

To assemble:

• Arrange the white chocolate crumble on the plate as a base.
• Set the freshly baked lava cake on top of the crumble, and garnish with edible flowers if desired.