Name: GODIVA TRUFFLE LAVA CAKE
Ingredients: 225g unsalted butter, (plus 30g for greasing the ramekins); 20g granulated sugar, (plus 60g for greasing the ramekins); 340g Godiva Milk or Dark Chocolate Bars, chopped; 125g all-purpose flour; 300g confectioners' sugar; 6 large eggs plus 6 egg yolks; 1+1/2 teaspoons vanilla extract; 1/4 teaspoon almond extractInstructions:; Preheat the oven to 200°C (400°F). Grease eight 170ml ramekins with 30g of unsalted butter and sprinkle each with 7.5g of granulated sugar.; Combine the remaining 225g of butter and Milk or Dark chocolate in a saucepan over low heat, stirring frequently until melted and smooth, then cool slightly.; Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract, and almond extract in a bowl until creamy.; Whisk in the melted chocolate mixture.; Fill the ramekins about halfway and add your favorite Godiva Holiday Truffle, then cover with more of the cake batter, filling each ramekin 2/3 to 3/4 full.; Place the cakes in the oven and bake until the tops are stiff and the edges darken, 12 to 14 minutes.; Remove from the oven and let cool for 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm.; Dust with confectioners' sugar if desired.Enjoy your delicious chocolate cakes!

Ingredients:

1/2 package (about 240g) frozen butter puff pastry, thawed and cold
170g goat cheese, softened
2 tablespoons honey
6 fresh apricots, pitted and sliced
1 package (45g) Godiva 4-pc. Gold Box Pralines
10ml (2 teaspoons) 35% whipping cream
3 tablespoons toasted sliced almonds

Instructions:

Roll out the pastry sheet into a 25-centimeter square; cut it into six 13- x 7.5-centimeter rectangles and place them on a parchment paper–lined baking sheet. Prick all over with a fork.
Mix the goat cheese with honey; crumble it evenly over the pastry. Top with apricots, leaving a 1.25-centimeter border all around. Bake in a preheated 200°C oven for about 25 minutes or until the edges of the pastry are puffed and golden brown.
In a heatproof bowl set over a saucepan of hot (not boiling) water, melt the pralines with the whipping cream, stirring occasionally, until smooth. Work quickly, and use a fork to drizzle the mixture over the tarts. Sprinkle with almonds. Let them stand for 5 to 10 minutes or until set.

Tip: Use peaches or plums when apricots are not in season.

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