The final course was a family favourite that I was able to put a bit of an Asian spin on. It was really easy, I cheated and didnt make my own ice cream, but all the flavours went beautifully and took Martha’s Molten Chocolate Cake to a whole new level.
4 tbs butter, plus more for greasing tins
1/3 cup caster sugar, plus more for tins
3 large eggs
1/3 cup plain flour
1/4 tsp salt
225g dark chocolate
Green tea ice cream
1/2 cup caster sugar
2 tbs water
1 tbs white sesame seeds
1 tbs black sesame seeds
To make your praline, line a baking tray with baking paper, then in a saucepan combine the sugar and water over high heat until dissolved. Once dissolved and boiling, let boil for 5 minutes or so or until the sugar turns a golden brown. Set aside for the bubbles to subside then pour sugar over the baking paper in an even and thin layer. Sprinkle with sesame seeds and leave to go hard.
Once hard and set, break into shards. Once you have enough shards for one for each person, place remaining praline in a food processor and pulse until a fine sand.
Preheat your oven to 200 degrees. Generously butter your muffin tins and then dust with sugar, shaking out any excess. This sugar gives the cakes a crunchy sugary crust.
In a bowl over a saucepan of simmering water, melt your chocolate. You can chop or grate your chocolate to speed up this process.
In a bowl, with an electric mixer, cream the butter and sugar together until light and fluffy. Add one egg at a time, beating well after each addition. With the mixer on low speed beat in the flour and salt until just combined. Then add your melted chocolate. Beat in until just combined.
Fill muffin tins and bake for 8 to 10 minutes until the mixture only just jiggles. Remove from the oven and let rest for 10 minutes.
Meanwhile arrange the sand on the plate, once set, place the lava cake on the plate with a scoop of ice cream and some sesame praline. Your lava cake should have a sugary crisp exterior and a oozy melty chocolate interior. So simple but quite impressive.