Melt yeast into lukewarm water, knead all the ingredients except egg and form a smooth loaf.
Let the loaf rise in a bowl, covered with cling film, for about one hour.
Spread the dough with a rollpin, about 1/2 inch tall.
Cut rectangles, the size you like ( small are ok as finger food, bigger can be cut in half and stuffed like a sandwich; if you prefer you can bake it as a single, big focaccia), brush with beaten egg and let them rise again into the baking tin covered with a cloth for about 30- 40 minutes.
They will not rise a lot, it's ok.
Bake at 356°F for 20-30 minutes, they have to reach a gold colour but pay attention as they can turn black quite quickly.
Melt chocolate with butter in a saucepan, mix until you have a smooth and shiny cream.
In a bowl beat sugar and yolks until foamy and pale yellow, add sifted flour and cocoa, mix then add chocolate.
In a separate bowl whip egg whites with a pinch of salt, when they form peaks add them to the chocolate mixture folding gently.
Pour the mixture into six well buttered alluminium ramekins, bake 8 minutes (no more, no less, except if you see your oven needs different timing) at 428°F.
Oven has to already be at the right temperature, no less.
Take the ramekins out from the oven, let them settle 2 minutes then take them out of the ramekin.
If you need an extra help to take them out cut the edge of the ramekin and "peel" the cake from the mould.
Put lava cake on plates with a spoonful of whipped cream or vanilla ice cream and serve immediately.
Put sugar and beer in a saucepan on medium fire, let the sugar melt without touching it.
When the sugar is turned brown gold add butter and mix until the caramel doesn't stick to saucepan's sides when you scrap it.
The more you keep toffee on fire the harder will be when cooled out instead of being sticky.
To know when it has the texture you want keep a glass of cold water near you and pour a drop of toffee in the water when you think it might be ready: if the drop melts it's too early, if it's sticky but too soft wait few more minutes, if it's gummy sticky it's ok, if it's even harder you'll have hard candies ( they will last longer).
When your toffee is ready pour into silicone moulds for candies, let them cool before removing them.
To preserve toffee wrap them into tin foil as you see in photos.
I'm mora (dark haired) since I was born, I'm romagnola (from romagna) since about 2001; I'm La Mora Romagnola since 2011, this is my personal space dedicated to food, restaurants, travels and to everything that brings joy to my life.