At our restaurant we would like to put a chocolate cake with liquid chocolate in the middle to our dessert menu (eg. a chocolate soufflé or a "lava chocolate cake").
Our main problem with a classic chocolate soufflé is that its prone to errors and the oven time has to be perfect or it will sink or get too dry. With 150 couverts per evening, our oven has to be opened frequently for other dishes and there is not enough time to watch every single soufflé for the perfect moment to be taken out of the oven. Besides a total heating time above 10 minutes will be problematic when orders stack up.
Can anyone recommend a method for making a chocolate cake with liquid filling that is well preparable in advance and is less prone to fail when not heated for the perfect amount of time ?
Any help would be greatly appreciated.