Recipe: WHITE CHOCOLATE LAVA CAKE
White chocolate lava fondant oozes out as you first cut into these gorgeous cakes that are drizzled with a coulis like no other. The best thing? It's a foolproof recipe! Bake this and your mates will be crazily impressed.
Top tip... make plenty and store them in the freezer for that impromptu moment.
- 200 g blackberries
- 1 tbsp honey
- 100 g salted butter
- 200 g white chocolate
- 100 g plain flour
- 100 g vanilla sugar
- 1 pinch freshly ground peppercorns
- 5 eggs
MAKE THE CAKE MIX
Break the chocolate into a heatproof bowl along with the butter and melt gently in a microwave for 20 seconds at a time, until just melted.
Crack the eggs into another bowl and whisk together with the sugar.
beat in the chocolate and butter mixture.
Fold in the flour.
FREEZE MIXTURE IN MOULDS
Grease the inside of 4 dariole moulds with butter and then dust with flour.
Divide the mixture between the moulds, shake to level out then freeze for at least 2 hours, but if they are well covered with clingfilm then up to 3 months is fine.
Preheat the oven to 180°C.
Place the frozen desserts on a baking tray and bake for 15 minutes.
MAKE THE SAUCE
Wash and hull the blackberries, then blend to a sauce with the honey and ground mixed peppercorns.
SERVE THE BEAUTIES
Remove the lava cakes from the oven and leave at room temperature for 2 minutes to rest.
Carefully turn out onto a serving plate, top with a little drizzle of the blackberry coulis.
Decorate with a few sliced berries and mint leaves and serve immediately.
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