Oozing, Gooey White Chocolate Lava Cake Recipe – Chocolate fondant with berries

Published on November 8, 2015 by

Sorted Food: “There is nothing better than an oozing, gooey chocolate And we think we’ve cracked it with this White Chocolate Fondant! You can’t get better than the sigh of relief when your lava cake or chocolate fondant oozes out as you first cut into it! We’ve made this amazing white chocolate version foolproof by putting it in the freezer, so that the timings should work every time! Top tip… make plenty and store them in the freezer for that impromptu moment when you have to impress!

INGREDIENTS

Makes 4:

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

STEP 1

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.

STEP 2

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.

STEP 3

BAKE THEM

Preheat the oven to 180°C. Place the frozen desserts on a baking tray and bake for 15 minutes.

STEP 4

MAKE THE SAUCE

Wash and hull the blackberries, then blend to a sauce with the honey and ground mixed peppercorns.

STEP 5

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.”