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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 33 Bree and Jessica: Dark Chocolate Molten Cake with Hazelnut Biscuit Crumb and Espresso Syrup

Check out Bree and Jessica's Dark Molten Cake recipe from TV2's My Kitchen Rules

Prep: 1 hour 30 mins                                   

Cook:  40 mins                      

Serves: 4



Molten cake 

  • 125g unsalted butter
  • 150g dark chocolate (70% Cocoa), chopped
  • 2 eggs
  • 2 egg yolks
  • 90g caster sugar
  • 2 tsp vanilla extract
  • 35g self-raising flour

Hazelnut biscuit crumb 

  • 125g cold unsalted butter, chopped
  • 150g plain flour
  • 1 tbs sugar
  • 150g hazelnuts, skin on, chopped coarsely 

Espresso syrup 

  • 125ml water
  • 110g caster sugar
  • 2 tbs coffee granules


  • 125ml water
  • 110g caster sugar

Mascarpone cream

  • 250g mascarpone
  • 1 tbs icing sugar
  • 1 vanilla bean, seeds scraped
  • 1 tsp vanilla extract



  1. Preheat oven to 220C. Grease four ramekins. Line bases with baking paper.
  2. To make biscuit crumb, rub butter into flour and sugar until mixture resembles coarse crumbs. Stir in hazelnuts. Place on an oven tray in a single layer.
  3. Bake for about 5 minutes or until golden and crisp. Cool completely.
  4. To make espresso syrup, stir sugar and water in a small saucepan over medium heat until sugar dissolves. Simmer until thickened and syrup like. Stir in coffee until dissolved. Cool.
  5. To make toffee, line an oven tray with baking paper. Sir sugar and water in a medium heavy based saucepan over medium heat, without boiling, until sugar dissolves. Use a wet pastry brush to brush any stray grains on side of pan back down into mixture. Bring to a boil. Boil, uncovered, without stirring, until mixture begins to turn light golden brown. Pour onto tray in a thing layer. Once set, break into shards.
  6. To make mascarpone cream, whisk all ingredients in a small bowl until combined.
  7. Reduce oven to 190C.
  8. To make cake, stir butter and chocolate in a small saucepan over low heat until melted and combined.
  9. Using an electric mixer, beat eggs, yolks, caster and extract until thick and creamy. Stir in chocolate mixture. Fold in flour. Divide mixture among prepared dishes.
  10. Bake for 10-12 minutes or until just cooked. Remove from oven and stand 2 minutes. Invert cakes onto a board and place on serving plates.
  11. Serve cakes with hazelnut crumb, syrup, cream and toffee shards.



  • Almonds, macadamias or brazil nuts also work well instead of hazelnuts.
  • Cake batter can be made and placed in prepared dishes several hours in advance. Refrigerate until ready to cook. Add an extra 2 minutes cooking time.
  • These cakes would also be delicious served with fresh berries or sliced banana.