With Easter quickly approaching, we asked Master Chef Anthony Borgo for his favourite recipe. He did not disappoint with this delicious Mount Etna Lava Cake, which can be enjoyed not only at this time of year, but all year long.
Yields: 6 portions
60g of couverture dark chocolate
60ml of 35% cream
150g of espresso coffee
30ml of coffee liquor
40g of sifted cocoa powder
170g of butter
150g of granulated sugar
160g of all-purpose flour
3g of baking soda
1g of salt
1 whole egg
3g of vanilla extract
ceramic ramekins (substitute: aluminum cups, coffee mugs or silicone moulds)
1. Chop chocolate into smaller pieces.
2. In a saucepan boil the cream and add chopped chocolate.
3. Mix well until blended. Put mixture in the fridge for 10 to 15 minutes until firm.
4. In a medium saucepan warm the espresso, coffee liquor and vanilla.
5. Add the cocoa powder and mix together well with a whisk.
6. Stir in butter until melted. Add sugar and blend together well.
7. Remove the saucepan away from the heat and add the sifted flour and baking soda.
8. Using a wooden spoon mix together until the flour has been incorporated.
9. Add the egg and blend together well.
10. Prepare ceramic moulds by brushing with butter and place them onto a baking sheet.
11. Spoon the mixture into the moulds.
12. Bake for eight minutes at 185 degrees Celsius (365 degrees Fahrenheit).
13. Remove tray from the oven and add a ganache ball into the centre of each ramekin. Return the tray to the oven and bake for another six minutes.
14. Turn out the baked cakes onto a dessert plate and serve with assorted fresh berries, raspberry sauce and a scoop of your favourite ice cream.
About Anthony Borgo
Master Chef and Professor, Anthony has spent his last 10 years at Georgian College coordinating Culinary and Baking courses. On top of his teaching, he’s also a local food advocate, competed in the World Pasta Competition from 2013 to 2017 and helps organize an annual Euro Trip for students.