Ingredients
| cooking spray, to grease ramekins | |
| cocoa powder, to dust ramekins | |
| 100g 32% white chocolate | |
| 100g hazelnut praline | |
| 115g unsalted butter | |
| 170g 55% semi-sweet chocolate | |
| 2 whole large eggs plus 2 egg yolks | |
| 30g plain flour | |
| 60g icing sugar, plus extra to serve | |
| â…› teaspoon table salt | |
| Lewis Road vanilla ice cream, to serve |
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Instructions
| 1. | Grease four ramekins with cooking spray and dust with cocoa powder. |
| 2. | Melt the white chocolate and praline in a double boiler. |
| 3. | Once fully melted, mix slowly until fully incorporated and completely smooth. |
| 4. | Pour into a small rectangular container and allow to set in the fridge for 3-4 hours or overnight. |
| 5. | When set, cut into four squares, approximately 25g each. |
| 6. | Heat the oven to 190°C. |
| 7. | For the cake batter, melt the butter and semi-sweet chocolate in a double boiler. |
| 8. | Mix slowly until fully incorporated and completely smooth. |
| 9. | In a mixer, whisk the whole eggs and egg yolks together until pale and fluffy, about 4-5 minutes. |
| 10. | Sieve all the dry ingredients and fold into the eggs. |
| 11. | Fold the chocolate mixture into the batter, trying not to knock out all the air. |
| 12. | Fill each ramekin to one-third full. |
| 13. | Put one chocolate praline square into each ramekin, then cover with the remaining cake batter. |
| 14. | Bake for approximately 12 minutes – they should look and feel undercooked and very wobbly, as you want the centre to be oozing. |
| 15. | Rest for 1 minute, then invert onto a serving dish. |
| 16. | Dust with icing sugar and serve with a scoop of vanilla ice cream on top. |
Recipes & food styling Gavin Doyle
Photography Manja Wachsmuth