January 09, 2024

GODIVA TRUFFLE LAVA CAKE

Name: GODIVA BELGIUM POTS DE CRÉME
Ingredients: 350g GODIVA 72% Dark Chocolate Signature; 30ml GODIVA Hazelnut Coffee Grounds; 1/8 teaspoon salt for step 1; 320ml full-fat milk; 2 eggs, room temperature, beaten; 475ml double cream; 50g caster sugar; 1/8 teaspoon salt for step 5Instructions:; Combine GODIVA Signature chocolate, coffee grounds, sugar, and salt in a blender.; Heat the milk over medium-high heat for 2 to 3 minutes until hot but just before simmering. Remove from heat and pour over chocolate in the blender.; Blend the mixture until smooth and slowly add in the beaten eggs to the blender while it's running. Continue blending until fully smooth.; Pour the chocolate mixture into eight ramekins, then cover and chill until set — at least 4 hours.; Whip the double cream, caster sugar, and salt on medium-high in a stand mixer with a whisk attachment until soft peaks form. Top the Pots de Crème with whipped cream and serve.Optional: Top with edible flowers to make them extra pretty.Enjoy your delicious Pots de Crème!

Suggeted Products: 72% Dark Chocolate Tablet, 90g, Dark Chocolate Pearls, 43g, 72% Dark Signature Mini Bars, 8pc, Dark Chocolate Ganache Bar, 45g, 90% Dark Chocolate Tablet, 90g, 72% Dark Chocolate Signature,

Milk Chocolate Tablet, 90g, Milk Chocolate Bar, 45g, Milk Chocolate Cappuccino Pearls, 43g, Milk Chocolate Signature, 60g, Milk Chocolate Macadamia Bar, 45g, Milk Chocolate Pearls, 43g, Milk Chocolate and Salted Caramel Tablet, 90g, Milk Chocolate Signature Mini Bars, 8pc, Milk Chocolate Salted Caramel Bars 8pc, Pistachio Caramel Milk Chocolate Signature, 60g, Almond & Honey Milk Chocolate Tablet, 90g, Almond & Honey Milk Signature Mini Bars, 8pc

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 extract

Instructions:

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.