CHOCOLATE LAVA CAKE

WITH HAZELNUT CREAM

Serves 4

Ingredients Equipment
For the Whipped Cream:  Metal bowl
½ cup Heavy Cream  Saucepan
½ tsp. Hazelnut Extract  Rubber spatula
to taste Sugar  4 ramekins

For the Lava Cakes:

6oz Unsalted butter
1/3 lb Bittersweet or Semisweet Chocolate (high
quality), chopped
3 each Eggs
3 each Egg Yolks
½ cup Sugar
Pinch of Salt
3 Tbsp Cocoa Powder (high quality)
½ cup All-Purpose Flour
1/2 tsp. Baking Powder

Directions
1. For the cream: Place the cream & the hazelnut extract in the bowl of a mixer. Whip
on high speed until medium peak. Slowly add sugar while whipping until stiff peak is
reached.
2. For the lava cake: Preheat the oven to 450°. Butter and lightly flour four 6-ounce
ramekins. Tap out the excess flour. Set the ramekins on a sheet tray.
3. Whisk salt, cocoa powder, flour and baking powder together and set aside
4. In a double boiler, over simmering water, melt the butter with the chocolate. In a
medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until
thickened and pale.
5. Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the
flour. Spoon the batter into the prepared ramekins and bake for 8 to 12 minutes, or
until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the
ramekins for 1 minute, and then cover each with an inverted dessert plate. Carefully
turn each one over, let stand for 5 seconds and then unmold. Serve immediately
with the whipped cream.
6. MAKE AHEAD: The batter can be refrigerated for several hours; bring to room temperature
before baking.

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