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Cover - Mini Guinness Chocolate Lava Cakes with Whiskey Cream

Mini Guinness Chocolate Lava Cakes with Whiskey Cream

10 mins
1485 cals per serving
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Donal's Notes

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.

Ingredients

butter
butter
100% cocoa powder
100% cocoa powder
Guinness
Guinness
caster sugar
caster sugar
egg
egg
vanilla extract
vanilla extract
plain flour
plain flour
baking powder
baking powder
single cream
single cream
whiskey
whiskey
icing sugar
icing sugar
hazelnuts
hazelnuts
sea salt
sea salt

Equipment

6 dariole moulds
6 dariole moulds
Saucepan
Saucepan
Whisk
Whisk
Silicone spatula
Silicone spatula
Standing food mixer or hand held electric whisk and bowl
Standing food mixer or hand held electric whisk and bowl

Method

1

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.

2

Melt the butter in a saucepan and then whisk in the cocoa powder and stout. Remove from the heat and set aside.

3

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.

4

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.

5

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

6

Serve the lava cakes topped with the whiskey cream, hazelnuts and sprinkle of sea salt.

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