Wednesday, February 1, 2012

Chocolate Molten Lava Cakes with Nutella truffles, Creme Fraiche and Creme Anglaise

When I saw Rosie's recipe for Chocolate Molten Lava Cakes with Nutella Truffles, Creme Fraiche and Creme Anglaise at her blog Kitchens are Monkey Business, I knew I had to try it.

This recipe has 4 components: The cake, the Nutella Truffles, Creme Fraiche and Creme Anglaise. 

Prepare the truffles, and both sauces the night before.

The recipe can be found here.

Place a Nutella Truffle ball in the middle of each ramekin.

Ready for the oven

Bake for 15-17 minutes, until cake is firm to the touch.

Let sit for about 5 minutes, then run a sharp knife around the inside of each ramekin and invert onto plate.

Slice some strawberries and fan out. Give cake a dusting of powdered sugar (I forgot this part.) Top with a chilled Nutella Truffle and drizzle with Creme Anglaise and sweet vanilla Creme Fraiche. Sprinkle with toasted hazelnuts if desired.

The Creme Fraiche is on the left and the Creme Anglaise is on the right.

Rosie says if you try this, you will love her! She's right; I do!

Wouldn't this be a lovely special dessert to serve to your sweetie for Valentine's Day?

Thanks, Rosie, for this great recipe.

I will be linking to the following blog parties:
Full Plate Thursday at Miz Helen's Country Cottage

Foodie Friday at Designs by Gollum

Thanks for visiting!


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