Panettone
Lava Cake

BY PasTRY Chef MAI
Serves 4–6 PAX

  • Oven, Baking Tray, Aluminium Cups or Ramekins (8cm diameter), Microwave-safe Bowl, Blender / Food Processor, Mixing Bowls, Electric mixer / Whisk, Spatula, Kitchen Scale


INGREDIENTS


QUANTITY (Gms)

LEFTOVER Panettone
White chocolate
Butter
Eggs
Sugar
300g
100g
50g
6 nos
80g

  1. Tear the panettone into small pieces and spread them evenly on a tray. Preheat the oven to 70°C and dry the panettone for 1–2 hours, until completely dry. Let it cool completely.

  2. Once cooled, blend the panettone into a fine powder.

  3. Using a microwave, melt the butter and white chocolate together. Allow the mixture to cool slightly.

  4. In a separate bowl, whip the eggs and sugar at high speed until pale yellow and fluffy.

  5. Gradually fold in the melted butter and chocolate mixture until fully combined.

  6. Gently fold in the panettone powder using a rubber spatula, being careful not to overmix—the batter should remain thick and fluffy.

  7. Coat the aluminium cups with butter. Spoon 40–50 grams of the batter into each cup.

  8. Preheat the oven to 190°C and bake the lava cakes for 5–6 minutes, until the edges are set but the center is still molten.

  9. Carefully unmould and serve warm. Pair with vanilla ice cream or your favourite ice cream!

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