Pizookie lava cake with salted caramel ice cream and hazelnut brittle
ByronTalbott · ♥ 11.8K likes · 383.1K views · 8 min video
Timestamp
Ingredients
Method
Techniques
- ½ cup dark chocolate chips
- 3 tbsp diced butter
- 2 whole eggs
- 1 tbsp vanilla paste
- ½ cup cake flour
- ¼ cup sugar
- 1 cup cream
- ¼ cup tempered dark chocolate
- 2 tbsp lightly toasted hazelnuts
- salt
Put dark chocolate chips, diced butter and a pinch of salt in a mixing bowl and microwave about 2 minutes.
Whisk the melted chocolate and butter until smooth; mix in the eggs until fully incorporated, then stir in the vanilla paste.
- milk
Sift in the cake flour and sugar and whisk; adjust consistency with a little milk or extra cake flour until smooth and pourable.
- butter
- sugar
Optionally grease the dish with butter and coat with sugar so the cake can be turned out.
Preparing the dish and chilling
Pour the batter about three quarters up the sides of the dish and refrigerate 30 minutes while the oven preheats to 400F.
- sugar
- water
For the ice cream heat sugar and water in a sauce pot until golden amber, about seven minutes; do not burn it.
- vanilla paste
- salt
Carefully and slowly add the cream while swirling, then whisk in the rest; add vanilla paste and a pinch of salt.
- Maldon sea salt
Optional: spread tempered dark chocolate over a Silpat, top with lightly toasted hazelnuts and Maldon sea salt, and let it harden into a brittle.
Scrape the ice cream off the paddle and freeze about 30 minutes until scoopable.
Bake from the fridge in the 400 degree oven 12 to 15 minutes, until the edges are crispy and the middle is still hot and melted.
- cocoa powder
- powdered sugar
Top with the salted caramel ice cream, pieces of the chocolate hazelnut brittle and a dusting of cocoa powder and powdered sugar.
Topping and dusting