Chocolate Lava Cake

Nuts are one of my favorote flavors to pair with chocolate and this indulgant dessert is definitely a showstopper. The lava center in this application comes from a ganache truffle so the fluidity of the C811 is especially desireable. Feel free to substitute any nut flour or liqueur of your choice.

Level:: Easy
Makes:: 5 Lava Cakes
Shelf life:: 1 Hour
Conservation:: Room Temperature

Demonstration video<span>Chocolate Lava Cake</span>

Demonstration videoChocolate Lava Cake

200 g

Callebaut Dark Chocolate - C811 - 5kg Block
57 g

cream
85 g

butter
150 g

eggs
54 g

light brown sugar
3 g

vanilla extract
10 g

Amaretto
23 g

cake flour
5 g

salt
Q.S.

American Almond Caramelized Crunch Toppings - Almond Brittle Crunch - 30# carton

To prepare ramekins coat with softened butter, almond flour, and turbinado sugar
Make a ganache with cream and chocolate A. Once crystalized scoop into 1oz truffles.
Melt butter and chocolate B over a bain marie
In a stand mixer whip eggs and sugar until tripled in volume before adding extract and liquour
Sift flour into egg mixture
Slowly incorporate chocolate into cake base
Transfer to a piping bag and portion 3oz into prepared ramekins, placing a ganache truffle in the center of each lava cake.
Bake at 219°C for 11 minutes
Immediately place disc of tempered Callebaut C811 chocolate over top of unmolded lava cakes and sprinkle with AA Almond Brittle Crunch