The Orange Lava Burst
This dessert features a well-balanced and intense flavour combination of orange and chocolate, topped with passion fruit sauce and a passion fruit and mango ice cream.
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).
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.
- Spoon dark soil* onto the plate, place chocolate lava cake and garnish. *Click here for dark soil recipe.
- 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.