Photo, food styling and recipe by Stefan Rose the pastry chef
- Makes 6 Chocolate Lava cakes
- Prep time | 45 min
Could there be a better way to celebrate World Chocolate Day than with a decadent lava cake. Cooked correctly, the centre will remain liquid and ooze out when cut into with a spoon. A truly luxurious way to enjoy dessert, with the hazelnut & chocolate paste bringing a wonderful depth of flavor and a salted caramel sauce which only increases the enjoyment of this delicious dessert!
For the chocolate & hazelnut Lava Cakes:
- 80g high quality dark chocolate, chopped
- 30g Vincente Chocolate Hazelnut Cream
- 100g unsalted butter, soft (room temperature)
- 100g (½ cup + 3 tbsp) icing (confectioners) sugar
- 2 whole eggs and 2 egg yolks (use from room temperature not the fridge)
- 28g (2 tbsp & 2 tsp) plain (all purpose) flour
- 15-20g (2 tbsp & 2 tsp) cocoa powder
- Extra soft butter, for lining the moulds
For the Salted Caramel & Hazelnut sauce:
- 100g (1/2 cup) caster (superfine) sugar
- 250g (1 cup) heavy cream
- 2 tablespoon chocolate hazelnut cream
- ½ tsp kosher salt
Instructions for the the chocolate & hazelnut Lava Cakes:
Prepare the moulds; brush soft butter into 6 x individual pudding or dariole moulds, then line with a coating of caster (superfine) sugar, tipping out any excess.
Preheat the oven to 360F. Melt together the chocolate and chocolate hazelnut cream over a pain of simmering water until just melted. Keep warm.
Whisk together the soft butter and confectioners sugar until light and fluffy using an electric or handheld whisk. Whisk in the whole eggs and the egg yolks a little a time, followed by the melted chocolate & hazelnut paste
Finally sieve in the flour and cocoa powder, folding gently to combine with a metal spoon. When combined evenly, divide the mixture between the moulds. It should fill up to around 60% of the mould*.
Place in the preheated oven and bake for around 7-10 minutes. The key is that the centre is still liquid, check by inserting a skewer inside to test after 7-8 minutes. This will depend on your oven and the moulds. I recommend baking one first as a tester to check the correct baking time for your oven.
Remove from the oven, leave for 30 seconds to cool before carefully turning upside on to the plate and serve immediately.
*These can be stored in the fridge to bake later if you would like to prepare in advance.
Instructions for the Salted Caramel & Hazelnut sauce:
Heat the cream to just below the boil and remove from heat. In a separate pan, heat the caster sugar until it melts and caramelise a beautiful golden brown.
Add the hot cream in 4 additions, whisking carefully each time (caution- it will splutter).
Finally add the salt and chocolate hazelnut cream, whisk together until smooth, if necessary, pass the sauce through a fine sieve.
Place the freshly baked Lava Cake onto a serving plate, spoon around a generous amount of the sauce, and if desired, serve with a scoop of your favourite ice cream flavour. Enjoy!