[ben] we've had plenty of requests for molten lava cake,
[ben] which it turned out this side of the pond is in fact chocolate fondant
[ben] this is our version.
[ben] these gorgeous little desserts, use just a handful of ingredients,
[ben] we've got white chocolate and butter ,
[ben] which we're gonna melt down
[ben] add in eggs, sugar and flour,
[ben] then we're gonna serve it with a coulis
[ben] made from blackberries and honey, and a special ingredient that will come to you later on
[barry] i adore white chocolate, people say it is not real chocolate.
[ben] correct.
[ben] any good quality white chocolate, we've got 200g in there.
[ben] and a good amount of butter,
[ben] there we go. [barry] wow, that's a lot of butter.
[ben] butter and chocolate, and that needs to be melted down,
[ben] so if you can pop that into a microwave,
[ben] about 30 seconds at a time,
[ben] and keep stirring it so it doesn't burn,
[ben] then we can move on to the next stage of that
[ben] in the meantime, i'm gonna so the next part of our fondant,
[ben] i'm gonna crack 5 eggs,
[ben] into a bowl,
[ben] this is quite an eggy mixture
[ben] but that's a good thing, makes it really, really rich.
[ben] whisk in all of our sugar, it's vanilla sugar,
[ben] so this is caster sugar we've stored with old vanilla pods
[ben] you're no longer using,
[ben] give that a good whisk up with all of those eggs,
[ben] aand how's our white chocolate coming along?
[ben] yeap, you don't wanna overheat white chocolate
[ben] so actually stop just before it's completely melted,
[ben] like you have, cos the residual heat will continue to do that work for you.
[ben] if you keep stirring that, i'm gonna add all of our eggs and sugar into there.
[barry] and why do i keep stirring it?
[ben] cos the chocolate will start to set a little bit
[ben] cos you're putting cold egg in.
[ben] great
[ben] then you get the whisk in,
[ben] now we've done this dish before,
[ben] with, that looks so dangerous, it's gonna fly all over
[barry] aw, you're right.
[barry] what?!
[ben] saw that one coming in my lot
[ben] so you need to put a little bit of flour in there,
[ben] and whisk that in,
[ben] cos the flour, helps to give the outside a sponge like consistency,
[ben] and then we're gonna divide them into small, individual moulds
[ben] freeze them and bake them and when you cut into them after they've baked,
[ben] the middle is molten
[ben] now we also asked what other flavours we should add
[ben] to our lava cake and you guys said white chocolate,
[ben] that's why we're doing this version,
[ben] and a lot of people also said chilli.
[ben] they said chilli and chocolate works well together
[ben] and you're absolutely right,
[ben] with dark chocolate, it works perfectly
[barry] are you putting chilli in this?
[ben] no, cos i don't think chilli with white chocolate works quite as good,
[ben] but we've taken the inspiration of spice
[ben] into a differemt part of this dish
[barry] oh i know where you're going with this.
[ben] yea, so our coulis we're gonna make in just a moement is spiced,
[ben] but this part of the white chocolate is what you guys asked for,
[ben] white chocolate lava cake,
[ben] what i've done is taken some dariole moulds,
[ben] and just grease the inside with a knob of butter,
[ben] and on the bottom.
[ben] so we're gonna dribble it into these,
[ben] if it's easier, put it into a jug to do this
[ben] that would make less mess.
[barry] so why are we gonna freeze it?
[ben] so the other lava cake we've done with dark chocolate,
[ben] we just cooked from chilled.
[ben] but actually this one, cos the white chocolate
[ben] because of how runny and eggy it is,
[ben] it actually cooks better from frozen.
[ben] so at this point, transfer them into something you can easily freeze them in,
[ben] they are going to go into the freezer for
[ben] at least 4 hours, or i'd say up to a month if you want,
[ben] cover it with cling film so they don't get freezerburn,
[ben] and then later on after 4 hours we'll take one out,
[ben] put it onto a baking tray and into the oven,
[ben] at 180 degrees Celsius,
[ben] for 15 minutes,
[ben] and then allow it to rest for 4
[barry] this is not gonna work.
[barry] i'd be amazed if this works
[ben] trust me, this will work.
[ben] in the meantime, while those are freezing
[ben] and baking, we can make our
[ben] coulis to go with it.
[ben] now this is a berry we've chosen or you guys chose [barry] your choice.
[ben] in fact, we offered you raspberry, strawberry, blackberry,
[ben] all great suggestions
[ben] this came out as a favourite.
[barry] honey?
[ben] pardon?
[barry] aye!
[ben] just squeeze that in there,
[ben] they're very sweet anyway but a good tablespoon or so
[ben] of honey really helps.
[ben] this is where you guys became real genius,
[ben] you said you wanted spice,
[ben] a lot of you were saying chilli and chocolate,
[ben] dark chocolate, we're gonna leave that out
[ben] but this works really nicely,
[ben] peppercorns.
[barry] it does, it works. i know what you're thinking,
[barry] ben has lost a plot again.
[barry] but no trust us.
[ barry] it's so tasty.
[ben] there's so many flavours that work together,
[ben] strawberry and balsamic with basil,
[ben] will work really nicely.
[ben] this one is another one [barry] peppercorn and berries.
[ben] a mixture of peppercorns,
[ben] so black peppercorns, green, white, pink.
[ben] basically just different stages of processing.
[ben] it's all the same berry.
[ben] plenty of that, more than you think you need cos
[ben] you wanna cut through all that honey and berry,
[ben] and then blend it up to a puree.
[ben] now, before we go any further i want you to taste that
[barry] that's so nice, that's good. [ben] you should get sweet, sharp berries.
[barry] you know what? [ben] and you're left with spice.
[barry] try that with a smoothie, i think it'll work.
[ben] yea, absolutely works. works so well with berries
[ben] and then, pour that in there for later on,
[ben] and we can use that over our molten lava cake.
[ben] now our fondants need those 4 hours in the freezer,
[ben] 15 minutes in the oven at a 180 degrees (Celsius)
[ben] and 3 minutes of resting time at room temperature,
[ben] and then we can show you how molten our lava cake actually is.
[barry] get in there!
[ben] now this is the critical part,
[ben] it's had it's time baking, it's had 3 minutes resting,
[ben] out of the oven.
[ben] and now we can turn it out onto our plate,
[barry] aw yea.
[ben] aand lift it. [barry] yes!
[ben] there we go. [barry] ohp, she's leaking.
[ben] just a little bit, a little bit of our blackberry coulis
[ben] over the top,
[ben] which has got all of our peppercorns in there as well,
[ben] and that's it.
[ben] our white chocolate lava cake with a spiced blackberry coulis,
[ben] sorted!
[barry] dayum.
[ben] now the thing to a lava cake is it's ooze
[ben] so i'm gonna cut into this.
[ben] baz, get the almighty thumbnail. [barry] i'm ready!
[ben] are you ready?
[barry] there she is! [ben] there it is.
[ben] look at that, that is the white chocolate lava that we want inside,
[ben] now you got the shot, we can have a taste
[barry] alright, that's amazing.
[barry] all good food he's known, he's done.
[ben] that is our climax.
[ben] game over.
barry] kidding's aside, we have loads of all these recipes on our website,
[barry] sortedfood.com
[barry] go and check em out.
[ben] and they all taste as good, if not, better
[barry] amazing.