Chocolate Molten
SHOTT is crafted
in New Zealand

Chocolate Molten

A deep dark chocolate lava cake with a liquid chocolate centre.  This is such a delicious classic and easy to make at home.

  • Baking
  • Medium

Ingredients

  • 100mL SHOTT Blackcurrant & Honey
  • 30g Butter
  • 30g Dark Chocolate
  • 3 Tablespoons of Flour
  • 3 Tablespoons of Cocoa Powder
  • 3 Tablespoons of Sugar
  • 1 Egg
  • Extra butter & cocoa for the ramekins
  • 100mL Cream
  • Garnish: Basil

Method

  1. Preheat the oven to 220oc.
  2. In a Bain Marie melt the butter and chocolate together
  3. In a separate pot reduce down 60mL of the SHOTT Blackcurrant & Honey by half.
  4. Mix together the egg and sugar in a separate bowl.
  5. Add in the melted chocolate mix and combine.
  6. Add in the reduced SHOTT concentrate and cocoa powder.
  7. Mix together the egg and sugar in a separate bowl.
  8. Separate into the two moulds and bake for 10 minutes.
  9. Whisk the cream to thicken and then add the remaining SHOTT Blackcurrant & Honey.
  10. To serve, remove the cakes from the ramekins, add a side of cream and garnish with basil.

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