Chocolate Lava Cake with Noma Projects Hazelnuts & Berry Praline | Tiny Fine Dining | Mæst Food скачать в хорошем качестве

Chocolate Lava Cake with Noma Projects Hazelnuts & Berry Praline | Tiny Fine Dining | Mæst Food

Enjoy in this rich and decadent vegan chocolate molten lava cake, where the magic isn’t just in the chocolate—when you cut into it, a luxurious Noma projects hazelnut and berry praline flows out like molten gold. Designed for both vegans and non-vegans to enjoy, this dessert balances deep chocolate flavors with the nutty, tart complexity of the praline. A part of the Tiny Fine Dining series by Mæst Food, this recipe brings fine dining ideas into the home kitchen. Yield: for two 4oz ramekins Ingredients 35g neutral oil 85g semi-sweet chocolate (vegan,I used https://enjoylifefoods.com/collection... or high quality dark chocolate) 25g sugar(If you use dark chocolate, 35g sugar) ½ tsp baking powder ⅛ tsp sea salt 35g all-purpose flour 20g whole wheat flour 55g dairy-free milk 2–4 tsp Noma projects hazelnut berry praline (for the centers, you can use Noma projects pumpkinseed praline or nutella works) Instructions 1. Preheat & Prepare:Preheat the oven to 375°F (190°C). Grease your ramekins with oil. 2. Mix Dry Ingredients:In a bowl, whisk together sugar, baking powder, sea salt, all-purpose flour, and whole wheat flour. 3. Melt Chocolate:Melt the chocolate using a bain-marie (double boiler) or microwave in short bursts, stirring between each until smooth. 4. Combine Ingredients:Add the melted chocolate, neutral oil, and dairy-free milk to the dry ingredients. Mix until just combined. 5. Assemble Cakes: Divide the batter evenly among the greased ramekins. Create a small well in the center of each and add 2 tsp of hazelnut praline. Cover the praline with the remaining batter. Using piping bag for the batter would be better if you make more than two. 6. Bake:Bake for 12 minutes, or until the surface is set but the center remains soft. 7. Cool & Chill:Let the cakes cool, then refrigerate for at least 1 hour (or overnight) to make unmolding easier. 8. Unmold & Reheat: Carefully remove the cakes from the ramekins and place them on a parchment-lined tray. Transfer each cake into a new greased ramekin and reheat in the oven until warm. 9. Serve: Flip each ramekin onto a plate. Decorate with fresh berries and serve warm. Tip: Chilling the cakes before unmolding helps them keep their shape. Reheating before serving ensures a warm, gooey center. Recipe : Tomoko Tahara Mæst food is providing unique vegan dining experiences. Event/menu development/food styling www.maestfood.com