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

7.1 oz

Callebaut Dark Chocolate - C811 - 5kg Block
2.0 oz

cream
3.0 oz

butter
5.3 oz

eggs
1.9 oz

light brown sugar
0.1 oz

vanilla extract
0.4 oz

Amaretto
0.8 oz

cake flour
0.2 oz

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