Desserts

“Pizookie” Lava Cake

February 15, 2017

This is what a chocolate lava cake looks like in the shape of a skillet cookie with salted caramel ice cream on top and thats exactly what I was shooting for…I love combining two beloved desserts into one glorious new creation especially when there’s lots of dark chocolate involved. If you’re a chocolate lover be sure to give this a thumbs up and share it with your fellow chocolate loving friends and family around you!

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In a large bowl add 1/2 cup of dark chocolate…

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…3 tbsp of butter…

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…and a pinch of salt.

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Microwave for two minutes and give this a good whisk until super smooth.

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Add in 2 whole eggs and mix well.

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Stir in 1 tbsp of vanilla paste.

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Then sift in 1/2 cup of cake flour, 1/4 cup of sugar, and 2 tsp of salt.

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Give this a good mix and then slowly add in 2-4 tbsp milk, depending on how large the eggs were you can add more or less milk.

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Mix until silky smooth. 

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Coat a ramekin or skillet with a little bit of butter and sugar.

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Pour in the batter until the dish is 2/3 filled up.

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Transfer to the fridge to rest for 30 minutes.

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Begin the caramel ice cream by bringing 1/2 cup of sugar and 1/4 cup of water to a simmer.

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Carefully caramelize for about 7 minutes, or until the liquid is a golden brown.

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Slowly whisk in 1 cup of cream…

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…1 tbsp of vanilla paste…

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…and 2 tsp of salt.

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Give this a quick mix.

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Transfer to your ice cream maker to set up.

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Whip up a simple hazelnut “brittle” by gently spreading 1/4 cup of tempered dark chocolate onto a silpat or non-stick surface.

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Sprinkle with 2 tbsp of toasted hazelnuts…

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…and 1 tsp of maldon salt. Allow to cool and harden.

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With everything prepped, transfer the cooled pizookie to a 400°F oven and bake for 12-15 minutes, or until the edges are nice and crispy.

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Top with a few scoops of the home made caramel ice cream…

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…a couple shards of the hazelnut “brittle”…

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…and a sprinkle of cocoa powder and powdered sugar. All that’s left to do is ENJOY! 

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“Pizookie” Lava Cake

Ingredients

    Lava Cake:
  • 1/2 cup dark chocolate
  • 2 whole eggs
  • 3 tbsp butter
  • 1/2 cup cake flour
  • 1/4 cup sugar
  • 1 tbsp vanilla paste
  • 3-4 tbsp milk
  • 2 tsp salt
  • Caramel Ice Cream:
  • 1 cup cream
  • 1/2 cup sugar
  • 1/4 cup water
  • 2 tsp salt
  • 1 tbsp vanilla paste
  • Hazelnut "Brittle":
  • 1/4 cup dark chocolate
  • 2 tbsp toasted hazelnuts
  • 1 tsp maldon salt

Instructions

  1. In a large bowl add 1/2 cup of dark chocolate, 3 tbsp of butter, and a pinch of salt. Microwave for two minutes and give this a good whisk until super smooth. Add in 2 whole eggs and mix well. Stir in 1 tbsp of vanilla paste. Then sift in 1/2 cup of cake flour, 1/4 cup of sugar, and 2 tsp of salt. Give this a good mix and then slowly add in 2-4 tbsp milk, depending on how large the eggs were you can add more or less milk. Mix until silky smooth.
  2. Coat a ramekin or skillet with a little bit of butter and sugar. Pour in the batter until the dish is 2/3 filled up. Transfer to the fridge to rest for 30 minutes.
  3. Begin the caramel ice cream by bringing 1/2 cup of sugar and 1/4 cup of water to a simmer. Carefully caramelize for about 7 minutes, or until the liquid is a golden brown. Slowly whisk in 1 cup of cream, 1 tbsp of vanilla paste, and 2 tsp of salt. Give this a quick mix and then transfer to your ice cream maker to set up.
  4. Whip up a simple hazelnut “brittle” by gently spreading 1/4 cup of tempered dark chocolate onto a silpat or non-stick surface. Sprinkle with 2 tbsp of toasted hazelnuts and 1 tsp of maldon salt.
  5. With everything prepped, transfer the cooled pizookie to a 400°F oven and bake for 12-15 minutes, or until the edges are nice and crispy.
  6. Once the pizzokie is baked, pull it straight from the oven and top with a few scoops of the home made caramel ice cream, a couple shards of the hazelnut “brittle,” and a sprinkle of cocoa powder and powdered sugar. All that’s left to do is ENJOY!
http://www.byrontalbott.com/pizookie-lava-cake/

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| Top Left: Bowl Set | Top Middle: Boos Cutting Board | Top Right: Ice Cream Maker and Attachment |

| Bottom Left: Sauce Pan | Bottom Middle: Small Skillet | Bottom Right: Silpat |

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