Perhaps you have enjoyed a Dark Chocolate Lava Cake as a decadent dessert after a special dinner…but come with me as I take you on a journey to the Gold side!
Belgian “Gold” chocolate is made by Callebaut, and it is a favourite in our shop. Quite simply, it is Belgian White Chocolate made with caramelized sugar. White chocolate is my 4th favourite chocolate (I prefer Dark, Milk, and then Ruby respectively). There is just something about that caramelized sugar that makes Gold Chocolate absolutely addictive.
It occurred to me that a Lava Cake made with Gold Chocolate in place of the Dark Chocolate might be delicious….and oh how right I was!
I love this recipe. It uses just a few ingredients, one bowl and a whisk, maybe 10 minutes of preparation and it turns out perfect every time. And who doesn’t love the anticipation of cutting into a Lava Cake and watching that sweet liquid centre ooze out?
Molten Gold Lava Cakes – makes 4
Prep time is about 10 minutes and cook time is 13-14 minutes
Preheat your oven to 450 degrees F
4 x 8oz Ramekins (hit up the dollar store if you don’t have any)
½ cup salted butter
115 g Belgian Gold Callets (chips)
1 cup powdered sugar
2 whole eggs plus 2 more yolks
½ cup white flour
1/8 tsp salt
Spray the Ramekins – bottoms and sides – then place a circle of parchment paper to fit the bottom of each. This will prevent the cakes from sticking when unmolding. Place your Ramekins on the Baking Sheet.
Place butter and Gold chocolate in the large bowl and microwave for 1 minute on high.
Combine with the whisk until blended and smooth.
Stir in the powdered sugar until smooth.
Combine the 2 whole eggs and the additional 2 egg yolks in a small bowl to avoid getting shells in the mix. Then add to big bowl with batter.
Whisk briskly for 1 minute – then add the flour and salt. Mix gently until just combined, mixture should be nice and smooth.
Divide the cake batter evenly between the 4 Ramekins. An ice cream scoop works great but a spoon or measuring cup will work too.
Bake for about 13-14 minutes. The top will be golden brown. The sides should be nice and firm and the centre soft but not too jiggly.
Very important: let cool for at least 2-3 minutes then run a knife very carefully around the edges to loosen the cake. Ramekin will be hot and the batter will continue to cook.
Invert onto your serving plate and garnish as desired. A dusting of cocoa powder works really well and I find the the bitter cocoa powder balances very nicely with the sweetness of the Lava Cake.
Pro tip: to make in advance, refrigerate the uncooked batter, covered, for up to 24 hours in the prepared Ramekins and pop into the oven just before dinner is over.
Plating ideas: add some fresh strawberries or raspberries and a dollop of whip cream on the side.
Callebaut Belgian Gold Callets and Cacao Barry Dark Cocoa Powder are available in our Chocolatier’s Pantry in our Shop.
Lori Eisenberger, Owner & Chocolatier