Ep 1 - White chocolate lava cake
White Chocolate Lava Cake
Recipe by Chris Turner
Preparation Time: 40 Minutes
Cooking Time: 18-20 Minutes
Serves 2
Wine Match: Saints Noble Semillon
Raspberry Sauce
1 cup fresh or frozen raspberries
Juice of 1/2 a lemon
2 tbsp icing sugar
Caramel Shards
1/4 cup caster sugar
20ml water
Mascarpone Cream
1/3 cup double cream
1/3 cup mascarpone
1 tsp vanilla extract
2 tbsp icing sugar
Lava Cake
175g Valrhona white chocolate
25g Mainland unsalted butter, plus extra for greasing
75g caster sugar
2 free range eggs
Pinch of salt
1 tsp vanilla extract
40g plain flour, sifted
1. Preheat oven to 200C.
2. To make the raspberry sauce, place the raspberries, lemon juice
and icing sugar in a small saucepan and place over medium heat.
Simmer until the sauce has reached a thick consistency, then pass
through a fine sieve and set aside to cool.
3. To make the caramel shards, place the sugar and water in a small
saucepan, place over medium heat and bring to a simmer. Watch
carefully, but do not stir. Wait until the sugar turns a deep
caramel colour then remove from the heat. Allow to cool for one
minute, then use a fork or spoon to dip into the caramel and
drizzle across a silicone mat in thin lines. Once set, break into
large shards for garnish.
4. To make the mascarpone cream, whisk together the cream,
mascarpone, icing sugar and vanilla until soft peaks form. Chill
until ready to serve.
5. To make the lava cake, place the white chocolate in a double
boiler over low heat and melt. Remove from the heat and allow to
cool for 5 minutes.
6. Place the Mainland butter and sugar in a mixing bowl and use a
hand beater to cream together until light and fluffy. In a separate
bowl, beat the eggs with a pinch of salt. Slowly add the egg
mixture to the butter mixture, careful not to over mix, and add the
vanilla. Use a spatula to fold in the flour, then fold in the
cooled chocolate. Grease two ramekins and pour the mixture in to
the moulds. Cook for 18-20 minutes. The lava cakes should be set on
top but not cooked through as they should ooze when cut into.
7. To serve, run a small knife around the inside of the ramekin to
loosen the cake and then turn out on to a serving plate. Drizzle
raspberry sauce on the plate. Make a quenelle of cream and place on
top of the sauce and balance a caramel shard on top of the
cream.
