The lovely folks at Kettle Town sent a couple of their new brews my way to play with and I thought it would be fun to create a dessert to perfectly accompany each.
First up is Ginger Safari - a sweet herbal concoction of ginger, cacao nibs, rose and apple pieces. To pick up on the flavours, I couldn't go past pairing it with a rich chocolate cake with a molten ginger caramel centre.
Side note - as part of my experiments I made some crystallised ginger and let's just say I'll never be buying the supermarket stuff again. The best part is that you get this gingery sugar (which they tell you to discard in recipes!) which is perfect for sweetening your tea or sprinkling over cookies. Get on that.
But first, get onto these cakes. They're really easy and you're guaranteed to get a few "ooooooh"s when that centre starts oozing.
Ginger Caramel Lava Cakes
For the Ginger Caramel
1 cup Caster Sugar
1/2 cup Pure Cream
2 tsp Ginger Paste
Pinch of Salt Flakes
For the Cakes
150g Dark Chocolate
1/2 cup Warm Water
1 tsp Vanilla Extract
1/2 cup Caster Sugar
2/3 cup Plain Flour
1/4 cup Self Raising Flour
1/4 cup Dutch Process Cocoa (more to dust ramekins)
Begin by making the caramel. If you've never made caramel before this is a really good article to read.
Put sugar in a saucepan over low heat and keep an eye on it until the sugar on the outside rim starts to melt, turning golden and liquid.
Gently drag this melted sugar towards the middle and keep doing so, gently stirring any clumps until the sugar is all melted and syrupy.
Keep over heat for another minute or so until you can see it JUST starting to smoke, then take off heat and carefully pour in cream. It will be bubbling furiously but just keep stirring until it calms down and cream is evenly stirred in.
Add your salt and ginger then set aside to cool completely.
Now, onto your cakes. Prep 6 small ramekins by oiling and dusting with cocoa.
In a double boiler over low heat, add chocolate, butter and water and stir until evenly melted and smooth.
Take off heat and stir through sugar and vanilla. Mix well then add flours and cocoa. Stir in egg and give a final mix.
Pour into ramekins, stopping at the 3/4 fill mark.
Transfer your cooled caramel to a piping bag and pipe caramel into the bellies of your cake batter, evenly dividing the caramel between the 6 cakes.
Refrigerate cakes for at least an hour before baking at 180°C for about 10 minute or until the top is cooked but the middle is still wobbly. Let cool for a couple of minutes then pop out of the ramekin.
Dig in with a big cup of tea.
Is it just me, or does ginger just instantly transport you to christmas too? I just can't get enough of it at this time of year..
I was sent some of Kettletown's new flavours to try. As always, all opinions are my own.