1. To make the lava filling, chop the cream and chocolate. Put them together in a heatproof bowl. Bring the whipping cream and glucose syrup to the boil in a deep saucepan. Pour into the bowl with the cream and chocolate, and slowly whisk with a ball whisk until the texture is smooth. Pour the chocolate syrup into silicone mold holes or an ice box, cover, and freeze.

2. Chop the chocolate and cream to create the body of the cake. Melt the chocolate and cream in a heatproof bowl over low heat over simmering water, with the bowl not touching the water but suspended above the boiling water.

3. Using a handheld electric mixer, beat the sugar with the eggs in a bowl until slightly frothy. Slowly mix in the chocolate mixture in small batches. Finally, cut in the flour.

4. Preheat the oven to 190 degrees Celsius. Divide the char evenly between a baking dish, preferably with a piping bag and a large round spout. Stuff a frozen chocolate filling into the center of the char so that it is completely covered.

5. Place the baking dish on a baking sheet and place in the middle of the preheated oven for about 5-7 minutes. Remove from the oven when it is slightly warm and serve.