Chocolate fondant might scare off even the most ambitious of dinner party cooks but done right these babies are an absolute showstopper, guaranteed to bring a chorus of ooh’s and aah’s to the table. Done wrong you have an odd mound of dry brownie but with a little practise these little cakes are in fact easy to make and the secret is all in the cook time. Conveniently for a dinner party perspective they can be made in advance and refrigerated until you’re good to go.
For the lava cakes:
5oz butter
2oz cocoa powder
⅓ cup Irish stout
4.5oz caster sugar
1 large free range egg
1 tsp vanilla extract
4.5oz plain flour
1 tsp baking powder
For the whiskey cream:
8 fl oz cream
1 vanilla pod, seeds removed
1 tbsp whiskey
2 tbsp icing sugar
To serve:
2oz roasted hazelnuts, chopped
Sea salt
For the lava cakes:
150g butter
50g cocoa powder
75ml Irish stout
125g caster sugar
1 large free range egg
1 tsp vanilla extract
125g plain flour
1 tsp baking powder
For the whiskey cream:
250ml cream
1 vanilla pod, seeds removed
1 tbsp whiskey
2 tbsp icing sugar
To serve:
50g roasted hazelnuts, chopped
Sea salt
6 dariole moulds