Chocolate Lava Cake with Mint-Basil Infusion

Prepare the Lava Cake Batter

Begin by preheating your oven to 200°C (400°F). Grease and flour two ramekins. In a heatproof bowl set over a simmering pot of water (double boiler), melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.

In a separate bowl, whisk together the eggs, egg yolks, and sugar until pale and slightly thickened. Gently fold the melted chocolate mixture into the egg mixture. Gradually add the flour, mixing until just combined. Be careful not to overmix.

Infuse with Herbs and Bake

Finely chop 5 mint leaves and 2 basil leaves. Gently fold the chopped herbs into the lava cake batter, distributing them evenly. Divide the batter between the prepared ramekins. Bake for 12-15 minutes, or until the edges are set and the center is still slightly molten. Let cool in the ramekins for a few minutes before inverting onto plates.

Mint-Basil Oil Drizzle (Optional)

For an added layer of flavor, create a simple herb-infused oil. Blend a few fresh mint and basil leaves with 2 tablespoons of olive oil until smooth. Strain the oil through a fine-mesh sieve. Drizzle a small amount of this oil around the lava cake on the plate.

Plating with Height and Texture

Gently invert the lava cake onto a plate. Avoid touching the cake too much to maintain its delicate form. Dust lightly with powdered sugar. Place a small quenelle of vanilla ice cream or a dollop of whipped cream next to the cake. Arrange the remaining fresh mint and basil leaves artfully around the cake, creating a sense of movement and visual interest. Consider adding a few chocolate shavings or a drizzle of chocolate sauce for extra richness. Ensure the plating isn't overcrowded, allowing each element to stand out. Vary the height of the elements on the plate for visual appeal – the lava cake, the ice cream quenelle, and the scattered herbs should create a dynamic composition. Think about negative space, too.

Herb Garnishing Techniques

Use mint sprigs to create height and visual interest. Place a sprig upright or slightly angled against the lava cake or ice cream. Scatter individual basil leaves strategically around the plate for pops of color and aroma. Finely chiffonade a few basil leaves (roll them tightly and slice thinly) and sprinkle them over the cake or ice cream for a delicate herbal touch. You can also gently bruisse (lightly crush) a few mint leaves to release their aroma before placing them on the plate.

Color Contrasts and Complementary Flavors

The vibrant green of the mint and basil creates a beautiful contrast against the rich dark chocolate. This color combination is visually appealing and also hints at the refreshing flavors that complement the chocolate. The herbal notes of mint and basil cut through the richness of the chocolate, preventing it from being overly heavy. These herbs add a layer of complexity and freshness that elevates the dessert.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 400-450 kcal Protein: 6-8g Fat: 25-30g Carbohydrates: 35-40g Note: These values are estimates and may vary depending on the specific ingredients used.

Other Important Considerations for Nutrition

This dessert is high in calories, fat, and sugar. Consume in moderation as part of a balanced diet. Fresh herbs contribute minimal calories but add valuable antioxidants and flavor. Consider using dark chocolate with a higher cocoa content (70% or greater) to increase the antioxidant benefits and reduce the sugar content. You can also reduce the amount of added sugar in the recipe without significantly affecting the taste. Be mindful of portion sizes.