Flaming Lava Cakes – Recipe
Flaming lava cakes! It's Christmas, so it's a great excuse to be a little extra and flambé everything in sight.
Ready? Let's go.
Ingredients:
40g milk chocolate
40g dark chocolate
40g unsalted butter
25g soft light brown sugar
1 egg
30g plain flour
Pinch of salt
1/2 tonka bean, finely grated with a nutmeg grater (or 1 tsp vanilla extract)
1 tbsp dark spiced rum
Berries and double cream (for serving)
50ml dark rum (for flambéing)
Method:
1. Generously butter two small pudding moulds, and line the bottoms with discs of baking parchment.
2. Place a heatproof bowl on top of a pan of simmering water, making sure the bottom doesn't touch the water. Melt the chocolate, butter and sugar together in the bowl, stirring until well-combined.
3. Take off the heat, leave to cool for two minutes and stir in the egg, flour, salt and tonka. Lastly, stir in the rum.
4. Divide between the two moulds and pop in the fridge for 30 minutes to chill (this helps keep the centres from overcooking as easily), and preheat the oven to 220°C.
5. Bake the cakes for 8-10 minutes (oven temperatures vary, so you want to be careful yours doesn't overcook – mine runs a little hot so cooks faster). Remove from the oven and leave to cool for two minutes, or until you can handle the tins enough to turn the cakes out.
6. Turn the cakes out onto plates, and peel off the parchment. Pour a little cream on the plates and arrange the berries around the cake. Sprinkle a little gold dust on top.
7. Gently heat the rum a little in a small pan. Set carefully set alight with a match, and pour a little over the pudding to serve.
Enjoy, and have fun – and merry Christmas!
I have no excuse for creating this recipe other than I can. Why not combine lava with fire? I'm also on a bit of a tonka roll since last week's gingerbread men, and tonka goes fabulously with chocolate. My extra advice for this recipe (apart from being careful with the actual setting alcohol on fire part), would be to just pour a little over – you don't want the whole thing to be overpowered by a strong spirit flavour. OK so I overdid it a bit myself, but it was so you can see the effect for longer.
Ready? Let's go.
Ingredients:
40g milk chocolate
40g dark chocolate
40g unsalted butter
25g soft light brown sugar
1 egg
30g plain flour
Pinch of salt
1/2 tonka bean, finely grated with a nutmeg grater (or 1 tsp vanilla extract)
1 tbsp dark spiced rum
Additional butter (for greasing the moulds)
Edible gold lustre dust for dusting (optional)Berries and double cream (for serving)
50ml dark rum (for flambéing)
Method:
1. Generously butter two small pudding moulds, and line the bottoms with discs of baking parchment.
2. Place a heatproof bowl on top of a pan of simmering water, making sure the bottom doesn't touch the water. Melt the chocolate, butter and sugar together in the bowl, stirring until well-combined.
3. Take off the heat, leave to cool for two minutes and stir in the egg, flour, salt and tonka. Lastly, stir in the rum.
4. Divide between the two moulds and pop in the fridge for 30 minutes to chill (this helps keep the centres from overcooking as easily), and preheat the oven to 220°C.
5. Bake the cakes for 8-10 minutes (oven temperatures vary, so you want to be careful yours doesn't overcook – mine runs a little hot so cooks faster). Remove from the oven and leave to cool for two minutes, or until you can handle the tins enough to turn the cakes out.
6. Turn the cakes out onto plates, and peel off the parchment. Pour a little cream on the plates and arrange the berries around the cake. Sprinkle a little gold dust on top.
7. Gently heat the rum a little in a small pan. Set carefully set alight with a match, and pour a little over the pudding to serve.
Enjoy, and have fun – and merry Christmas!
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