
Classic Chocolate Lava Cake
Ingredients
Rhum Raisin Vanilla Ice Cream:
Anglaise base:40g | Egg yolk |
50g | Sugar |
50ml | Cream |
100ml | Conaprole Milk |
50g | Beryl's White Chocolate |
200ml | Cream |
100g | Sunny Farms Raisins |
50ml | Rhum |
8g | Vanilla |
Lava Cake:
250g | Beryl's Dark Chocolate |
130g | Flechard Butter |
150g | Eggs |
40g | Egg yolk |
120g | Sugar |
5g | Salt |
30g | Beryl's Cocoa Powder |
75g | All purpose flour |
Ganache Center:
100g | Beryl's Dark Chocolate |
100g | Cream |
15g | Flechard Butter |
Procedure
Rhum Raisin Vanilla Ice Cream:
- Soak raisin with rhum for 2 hours.
- Combine yolk and sugar to a heat proof bowl and set aside.
- Heat cream and milk till warm.
- Temper or pour slowly the warm milk and cream to the work and sugar mixture until fully incorporated.
- Double boil or bain marie the liquid custard and stir using a spoon ot spatula till thick or nappe consistency.
- Strain the custard and add the white chocolate till melted.
- Set aside and let it cool.
- Whip the 200ml cream until soft peak.
- Fold in the angalise or custard until fully incorporated.
- Add the rhum and raisin and vanilla.
- Freeze overnight.
Lava Cake:
- Melt butter, salt and chocolate till melted and set aside.
- In a stand mixer, whip eggs and sugar till pale and fluffy.
- Fold in the egg mixture to the chocolate, until everything is combined.
- Fold in cocoa powder and flour.
- Pour into greased ramekins or ring mold.
- Drop a spoon full of ganache in the center of the mixture.
- Chill for 30 minutes before baking (best overnight)
Ganache Center:
- Heat cream till simmered.
- Pour into dark chocolate mix till the chocolate is melted.
- Add butter.
- Chill till set.
You may watch the video demo here! 👇
Classic Chocolate Lava Cake Video Demo