Ingredients
SWISS BAKE CHOCO LAVA CAKE MIX 1000 GMS
VEGETABLE OIL 500 GMS
WATER 400 GMS
ORANGE COMPOTE 60 GMS
ORANGE SEGMENTS 25 PCS
FRESH MINT LEAVES AS REQUIRED
ICE CREAM QUENELLE AS REQUIRED
Method
Choco Lava Cake Preparation:
1. In a planetary mixer fitted with a paddle attachment, combine Choco Lava Cake mix, vegetable oil, and water.
2. Mix on slow speed for 2 minutes, then on high speed for 3–4 minutes until a smooth batter forms.
3. Pour the batter into molds (80 gm each).
4. Bake in a preheated oven at 200°C–210°C for 8–10 minutes. The center should remain molten
Ice Cream Quenelle:
• Scoop vanilla ice cream and shape it into a quenelle using two spoons or a warm quenelle scoop.
• Place on a chilled plate to hold its shape.
Assembly & Finishing:
• Place the warm choco lava cake at the center of the serving plate.
• Spoon a portion of the orange compote beside the cake.
• Carefully place the vanilla ice cream quenelle next to the compote.
• Garnish with fresh mint leaves and a tuile.
