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Ingredients
- Praline Center:
- 1/3 cup butter
- 1 1/4 cups hazelnuts, toasted and diced
- 1 1/4 cup light brown sugar
- 1/4 cup cream
- Lava Cake:
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 8 oz. semisweet chocolate
- 3 oz. bittersweet chocolate, cut into chunks
- 3/4 cup butter
- 1 1/4 cups sugar
- 3 eggs
- 3 egg yolks
- 2 teaspoons vanilla
Details
Preparation
Step 1
Preheat oven to 400 degrees. Generously grease 6, 6 oz. custard cups or ramekins. Stir flour and salt together in a small bowl; set aside.
Place chocolates and butter in microwave safe bowl. Microwave on high for 1-2 minutes until just melted, stirring every 30 seconds; set aside.
Beat sugar, eggs, egg yolks and vanilla in medium bowl on high 3 minutes until light yellow and thickened. Pour melted chocolate slowly into egg mixture, mixing on low, until blended; scrape.
Add flour mixture and mix on low until just blended; scrape. Spoon 1/3 cup batter into custard cup/ramekin. Place 1 1/2 tablespoons praline on center of batter. Top with 1/3 cup batter and smooth to edge. Reserve unused praline.
Bake at 400 degrees for 20-22 minutes until top and sides are set and cake springs back when toughed lightly in the center. Cool 10-15 minutes. Run a knife around edge of cups and invert onto plate. Heat reserved praline and drizzle over and around the cake. Garnish with whole or chopped hazelnuts, and edible gold dust(?) [It does look beautiful, but I don't advise adding gold dust!]
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