Modified Molten Lava Cake
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Category
Dessert
Author:
Puget Sound Rum Company
On the banks of the Sammamish River in Woodinville, Washington, there’s a craft distillery bringing a little Caribbean flair to the Puget Sound. Founded as one-half of a distilling venture between long-time friends, Puget Sound Rum Company is making rum with the very best sugarcane South America has to offer.
Hand crafted at the 47th parallel. This rum is distilled from organic panela sourced from a small family farm in Colombia. Rum 47 is single distilled through our Jamaican style pot still, designed to capture the rich flavor of the panela. This is a heavy white rum, full of flavor and character. It makes a perfect classic daiquiri or mojito.
This White Rum has sweet notes of coffee, burnt caramel, and fruit, making it the perfect addition to a chocolate lava cake!
Ingredients
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3 oz. White 47 Rum
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1 cup Mini Chocolate Chips
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¼ cup Butter
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1 ½ cups Powdered Sugar
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½ cups All-Purpose Flour
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3 Egg Yolks
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3 Eggs
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½ tsp. Vanilla Extract
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1 Tbsp. White 47 Rum
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9 oz. Chocolate Chips
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1 cup Heavy Whipping Cream
For the Cake
For the Chocolate Rum Ganache
Directions
For the Cake
In a double boiler, melt chocolate and butter until smooth
Mix in flour and powdered sugar. Whisk together eggs, egg yolks, & vanilla, and then fold into heated mixture. Pour into 4 ounce greased ramekins or miniature Bundt pans. Bake at 425° for 13 to 15 minutes
Chill for 15 minutes, add 1/4 oz rum to each cake, then top with chocolate rum ganache. Garnish with an Orasella cherry and sprinkled powdered sugar.
For the Chocolate Rum Ganache
Melt chocolate chips and heavy whipping cream in a double boiler until smooth. Remove from heat then add the rum. Top the lava cakes by spooning ganache until covered.
Recipe Note
Note: Remaining rum is for the chef’s consumption!
