Green & Black’s Chocolate Lava Cake

-250g Green & Black’s 70% Cocoa Chocolate
-100g unsalted butter
-4 eggs
-125g sugar
-50g flour
-1 pinch baking powder

1. Mix eggs with sugar in mixing bowl until creamy. Set aside

2. Melt the chocolate and butter in a mixing bowl over a pot of simmering water. Stir frequently, until the mixture is melted and smooth. Mix into the egg and sugar mixture.

3. Add flour and baking powder to the mixture and blend well.

4. Pour batter into greased muffin pan or into silicon baking mold. Approx. 1/3 cup of batter for each cake.

5. Bake at 400F for 6-9 mins until cake is set but still uncooked in the centre. Remove from oven, cool slightly, and serve with raspberry coulis.

Makes approx. 8 cakes

Raspberry Coulis

-150g frozen raspberries
-50ml raspberry liqueur
-50ml water
-50g sugar
-15g corn starch mixed with 30g water

1. Heat raspberries, raspberry liqueur, water, and sugar in a small sauce pan. Cook over low heat until the mixture boils and continue to simmer for a few minutes.

2. Make a slurry with the corn starch and water and add to the simmering berry mixture. Continue to cook until the mixture thickens and comes to the desired consistency. Remove from heat and strain the mixture through a fine sieve. Collect and cool the coulis and serve warm with the chocolate cake.

3. Garnish with berries, mint, nuts or Crushed/Chopped Green & Black’s Chocolate.

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Green & Black’s Chocolate Cookie Truffles two ways

Chocolate cheesecake truffle

-100g Cream cheese
-140g Chocolate and Vanilla sandwich cookies (approx. 12 cookies)
-100g Green & Black’s Milk Chocolate

1. In a mixing bowl, mix room temperature cream cheese with crushed cookies. Cool the mixture, and then form into small balls. Place back in fridge to set.

2. Melt the chocolate in a bowl over simmering water until melted and smooth. One by one, add the cookie balls and coat in melted chocolate. Remove from chocolate and set on waxed paper. Place in fridge to set the chocolate.

Recipe makes approx. 10 truffles

Chocolate chip cookie truffle

-100g Cream cheese
-140g Chocolate Chip cookies
-100g Green & Black’s Sea Salt Milk Chocolate

1. In a mixing bowl, mix room temperature cream cheese with crushed cookies. Cool the mixture, and then form into small balls. Place back in fridge to set.

2. Melt the chocolate in a bowl over simmering water until melted and smooth. One by one, add the cookie balls and coat in melted chocolate. Remove from chocolate and set on waxed paper. Place in fridge to set the chocolate.

Recipe makes approx. 10 truffles

Recipes by Mike Greenberg

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