This dish is my absolute favourite dessert of all time. It is simple to make but always goes down well with most not able to resist a gooey chocolate centre. I love the fact you can make this mix in advance and only have to pop it in the oven for a short time before serving hot. Adults and kids alike love this so it’s a win win dessert xx
150G Dark chocolate at least 70percent cocoa
100g unsalted butter
1.5 teaspoon vanilla essence
60g flour or coconut flour
4 medium eggs
100g light brown sugar or coconut sugar
Punnet of Strawberries
Place the pecan nuts on a baking sheet, drizzle with golden syrup and put into the preheared oven. You want to take these out around twenty minutes (once the nuts go firm and you can see the liquid bubbling) Set aside to cool but try to time these to be a little warm when serving the fondant as the warm candied nuts really add to the overall taste of the dish
Homemade Strawberry Sorbet and sauce
Boil Strawberries in water and a sprinkle of sugar /few drops of honey
Blitz when mix turns liquid like with handblender. Set some aside to use as your sauce and freeze the remainder to use as a sorbet to accompany.
Preheat oven to 200degrees(fan). Melt the chocolate and butter in a pan over simmering water and set aside to cool.
In the meantime mix the sugar with the eggs, vanilla essence and flour. Once the chocolate mix is cool add it to this and at this stage you can freeze, cook immediately or put into the buttered ramekins in a fridge to cook later.( ensure you give the ramekins a good buttering around the sides and bottom and add a sprinkle of flour to the bottom too if you plan to serve these out of the ramekins)
Now the easy part, put your ramekins in the oven for approx twelve to fifteen minutes. You want your cakes to feel firm and bouncy at the same time in the middle. Once you are happy with how they feel take them ou of the oven and either serve in the dishes or for added drama remove them from the ramekins and enjoy the initial spoon into the gorgeous molten middle.
There are so many different combinations that I have served my lava cakes, simply on their own with a little icing sugar, with vanilla ice cream, honeycomb, cherries, the list goes on.
In this recipe the added candied pecans and strawberry sorbet go deliciously with the warm chocolate fondant
Once you get the hang of the cooking time I am sure these will be a firm favourite, from start to finish it can be on your table in thirty minutes(if you preake the fondant /ice cream) and looks like lots of effort went in.
I really hope you enjoy this gooey gorgeous lava cake and would love to see your own videos. Pop over to my Instagram, http://www.instagram.com/dodeestodaquiris.com to see my first spoon and watch the chocolate ooze out xx
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