Jennie's Hazelnut Chocolate Lava Cakes Recipe
As Jennie Dembowski prepares her signature bake she hopes to become a more confident baker and person. Jennie has chosen to use the cold center method for baking her Hazelnut Chocolate Lava Cakes. Judge Johnny Iuzzini explains that when using this method, an ooey gooey center is created when a baker inserts a frozen filling that melts as the outside sponge bakes. Jennie enjoyed hazelnut chocolate candies growing up. Her nutty nostalgia results in a chocolate lava cake topped with toasted hazelnuts and filled with chocolate and Irish cream liqueur. Watch the full episode of " Chocolate Week" from Season 2 Episode 5 of The Great American Baking Show.
Hazelnut Chocolate Cake:
8 oz. unsalted butter
6 oz. dark chocolate CACAO BARRY
10 oz. semi-sweet chocolate – Ghirardelli
¼ tsp espresso powder
8 large whole eggs
2 large egg yolks
2 cups (200 grams) sifted powdered sugar
2 tsp vanilla extract
½ cup (65 grams) sifted AP flour
1 cup (110 grams) finely ground toasted hazelnuts
½ cup heavy cream
1 tbsp Bailey's Irish Cream
6 oz Ghiradelli white chocolate
2 tbsp caster sugar
1 cup chopped toasted hazelnuts for sprinkling
1. Preheat the oven to 400º F
2. Toast hazelnuts for about 8-10 minutes. Finely chop into small pieces with food processor. Separate ½ cup to sprinkle into dishes before baking cake and ½ cup as final garnish.
3. Spray 12 ramekin dishes with baking spray.
4. Combine heavy cream and Irish cream together in a small saucepan and bring to a boil. Place white chocolate into a small bowl and pour hot heavy cream/Irish cream mixture over chocolate. Cover with plastic wrap and let sit for 5 minutes. Remove plastic wrap and whisk until thoroughly combined. Transfer to shallow dish, and freeze until set.
5. To make the cake, melt butter and chocolate on low heat until combined and smooth, stir in espresso powder pour into large bowl and set aside to cool slightly.
6. In bowl of standing mixer whisk whole eggs, yolks, powdered sugar, and vanilla extract at medium speed until eggs become pale and have increased in volume (about 5 minutes).
7. Reduce mixer speed and add sifted flour into egg mixture, mix to combine. Pour chocolate mixture over egg/flour mixture and fold until thoroughly combined.
8. Add ½ teaspoon hardened Irish cream mixture and two chocolate chips per ramekin.
9. Pour batter into 12 prepared ramekin dishes. Bake at 400º for 10-13 minutes or until sides are firm and centers are soft.
10. Let cakes sit for 5 minutes and unmold onto individual plates.
11. In bowl of standing mixer, whisk heavy cream/Irish cream mixture until light and fluffy. Drizzle on top of warm lava cakes and sprinkle with chopped hazelnuts.