Drambuie-spiced Molten Chocolate Cakes with Chantilly Cream and Mixed Berry Compote
Molten chocolate cake or lava cake is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé. Some other names used are chocolate fondant pudding, chocolate moelleux and chocolate lava cake.
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- 140g 70% Dark Chocolate (roughly chopped)
- 140g Unsalted Butter
- 15ml Drambuie
- 3 Eggs
- 3 Egg Yolks
- 85g Castor Sugar
- 45g Cake Flour
- Cocoa Powder (for dusting)
- 100ml Cream
- 40g Castor Sugar
- 5ml Vanilla Essence
- 100g Frozen Mixed Berries
- 50ml Cold Water
- 60g Sugar
- Preheat oven to 180˚C/ 356˚F. Grease 6 moulds with butter and dust with cocoa powder.
- Melt the chocolate and butter together with the Drambuie in a bowl over lightly simmering water.
- Beat the eggs, egg yolks and 85g castor sugar together until thick, pale and fluffy. Add the melted chocolate and butter mixture to the eggs mixture and gently mix through.
- Sift the flour and gently fold into the eggs and chocolate mixture. Divide between the 6 moulds and bake in the oven for 10-13 minutes, the cakes should be lightly set on the top but still a little wobbly. Let cool slightly before removing from the moulds.
- Beat cream until soft peaks form. Add 40g castor sugar and vanilla extract and continue beating till cream is thick and stiff peaks form. Cover and set aside in the refrigerator.
- Place the mixed berries, water and sugar in a pot and place on a high heat until the water starts to boil, turn down the heat and let gently simmer until the mixture is reduced by half. Remove from heat and let cool completely.
- Place chocolate cake on a plate and either pipe or spoon the chantilly cream next to it. Finish off with the mixed berry compote. Tuiles and candied baby apples can also be added as garnish for a more dramatic effect.
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