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Chocolate Lava Cake

Orange and Passion Fruit Sauce:

  • CARTE D'OR Passion Fruit Sauce 100.0 ml
  • 80 ml Orange juice (fresh, 100% pure)
  • Vanilla paste 2.0 g
  • Butter (cubed) 20.0 g
  1. Chocolate Lava Cake

    • Pre-heat the oven to 190 °C and grease dariole moulds. Add the CARTE D'OR Chocolate Lava Cake mix, milk and orange zest 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. Orange and Passion Fruit Sauce:

    • Pour the CARTE D'OR Passion Fruit Sauce, orange juice, vanilla paste and butter into a saucepan, bring to a low simmer, whisking continuously until the butter has completely melted. Remove from the heat and set aside.
  3. To Plate:

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

    • Garnish with a scoop of passion fruit and mango ice cream*, orange and passion fruit sauce and orange zest. *Click here for passion fruit and mango ice cream recipe.