Lava cake with white chocolate center
The ideal dessert for two, delicious lava cake with white chocolate centre that melts like your heart on a date. Pair them with vanilla ice cream and fresh raspberries to add the perfect touch to that special night.
Equipment
- 2 Moulds
- 1 Casserole
- 1 Electric mixer
- 1 Grid
- 1 Dish
- 1 Knife
- 1 Spoon
Ingredients
- 55 g Dark or bittersweet chocolate
- 55 g Unsalted butter
- 1 unit Large egg plus 2 large egg yolks
- 25 g Icing sugar
- ¼ tbsp Vanilla extract
Instructions
- Preheat the oven to 200°C (or 180°C if using a fan) / 400°F and grease two 6 oz tart pans with butter, as if you were making a sacred pact with them. Grease them well, we don't want any betrayals. And if you really want to ensure peace, sprinkle a little cocoa powder on top - no rebellion that way!
- Melt the dark chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally, as if conducting a perfect waltz. When everything is melted and silky, let it cool down a little.
- With an electric mixer, beat the egg, egg yolks, icing sugar and vanilla until the mixture is so thick and pale yellow it could be the star of a baking commercial. Make sure it has doubled in size, like a good little thing that just won't stop growing.
- Add the salt, flour and melted chocolate to the egg mixture, and mix carefully, as if you were protecting a house of cards. Keep as much air as possible in the dough, which is its soul. And don't forget to scrape the bottom of the bowl well; flour is not shy, but it loves to play hide-and-seek.
- Spoon the batter into the moulds and place a couple of pieces of white chocolate on top (see the image in the previous post for visual inspiration). Don't squish them like a spelling mistake, and resist the temptation to cover them with more batter. Trust, the white chocolate will work its magic and melt in the oven, word of dessert.
- Bake for 12 minutes, or until the cakes are well browned on the outside, but retain a slightly moist texture in the centre. Leave to stand on a wire rack for 5 minutes to set, then carefully invert onto a plate. If necessary, run a knife around the edges to ensure perfect moulding. Serve immediately with quality vanilla ice cream, fresh raspberries and a subtle touch of raspberry sauce to complement the tartness.