CHEF PATRICK’s
Molten Lava Chocolate Cake
Perfect for two
-
- 3oz dark chocolate (about 55%)
- 2oz butter
- 1 eggs + 1 egg yolk
- 1 tbsp flour
- 1/8 cup sugar
- ¼ tsp ground anise seed
- Pinch Sea Salt
PROCEDURE
- Over a double boiler, melt butter and chocolate together.
- In a mixing bowl add eggs, yolks, sugar and salt and whip until pale and fluffy.
- Quickly fold melted chocolate and butter into egg mixture, followed by the flour.
- Refrigerate batter for 1 hour.
- Preheat oven to 450F and grease ramekins.
- Use a large ice cream scoop to divide mixture between ramekins. Bake 5 minutes or until sides are firm but center is still soft.
- Remove from oven, and allow to cool for two minutes. Remove from ramekin.
- Serve with your favourite ice cream.
Haskap Tarragon Compote
Serve generously with cake
-
- 1/2 cup raspberries (frozen or fresh)
- 4 cup haskap berries (frozen or fresh)
- 1 tbsp brown sugar
- 2 sprigs of tarragon
PROCEDURE
- In a saucepan, slowly heat until fruit softens
- Add sugar and tarragon while whisking constantly.
- If needed, thicken with a touch of corn starch slurry
- Chill in fridge until ready to serve.
A Perfect Pairing
2021 Reserve Syrah
This vintage shows delicate nuances of violet, spice, and black cherry on the nose, complemented by an incredible intensity and complexity on the palate, it’s a bold match for the rich flavours of Chef Patrick’s Lava Cake.
