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Chocolate Lava Cake:

Chocolate Salted Caramel Sauce:


  1. Chocolate Lava Cake:

    • Pre-heat the oven to 190 °C and grease dariole moulds. Add the CARTE D'OR Chocolate Lava Cake mix and milk to a bowl, mix together using a tablespoon until lump free. Spoon the mixture into dariole moulds filling ¾ of the mould and place on a baking tray. If using an industrial oven, bake for 9 – 10 minutes (ambient) or for 10 – 12 minutes (if chilled in the fridge). If using a domestic oven, bake for 12 – 13 minutes (ambient) or for 14 – 15 minutes (if chilled in the fridge).
  2. Chocolate Salted Caramel Sauce:

    • Bring all the ingredients to a low simmer and whisk for 1 minute, remove from the heat and set aside.
  3. To Plate:

    • Spoon dark soil* onto the plate, unmould the chocolate lava cake and garnish. *Click here for dark soil recipe.
  4. Garnish:

    • Garnish with a scoop of chocolate salted caramel ice cream*, chocolate salted caramel sauce, crushed salt, edible flowers and micro herbs. *Click here for chocolate salted caramel ice cream recipe.