Ingredients
For the lava cakes:
- 150g butter
- 50g cocoa powder
- 75ml Irish stout
- 125g caster sugar
- 1 large free range egg
- 1 tsp vanilla extract
- 125g plain flour
- 1 tsp baking powder
For the brandey cream:
- 250ml cream
- 1 vanilla pod, seeds removed
- 1 tbsp brandey
- 2 tbsp icing sugar
To serve:
- 50g roasted hazelnuts, chopped
- Sea salt
Method
We always tell you that our smooth Orchard Brandey liqueur pairs well with chocolate, so why not combine in a decadent chocolate dessert with a locally made stout to bring an amazing depth to the chocolate?
Taking inspiration from chef Donal Skehan's stout chocolate lava cakes, we've incorporated Kilkenny's own, Sullivan's Taproom stout with Highbank Orchard's single estate, oak aged brandey to bring you a dessert that you won't want to share with guests!
Method
1. Preheat the oven to 200°C/450°F/Gas Mark 5 and grease 6 ramekins well, with butter and arrange them on a baking sheet.
2. Melt the butter in a saucepan and then whisk in the cocoa powder and Sullivan's Taproom 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 brandey cream whisk the cream with vanilla bean seeds until soft peaks form. Mix together the brandey 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 brandey cream, hazelnuts and sprinkle of sea salt.
