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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.
Preheat the oven to 200°C/450°F/Gas Mark 5 and grease 6 dariole moulds well, with butter, arranging them on a baking sheet.
Melt the butter in a saucepan and then whisk in the cocoa powder and stout. Remove from the heat and set aside.
Whisk the sugar and eggs together along with the vanilla extract until light and fluffy. Gently fold through the flour and baking powder. Divide between the prepared moulds and pop into the oven for 5 minutes until they have set and there is still a very gentle wobble in the centre.
Remove from the oven and allow to sit for a minute before gently running the knife around the edge of the mould and carefully turn out onto a serving plate.
To make the whiskey cream whisk the cream with vanilla bean seeds until soft peaks form. Mix together the whiskey with icing sugar in a small bowl until the sugar is dissolved then gently fold through the cream
Serve the lava cakes topped with the whiskey cream, hazelnuts and sprinkle of sea salt.
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