| Ingredient | Method |
| 40g butter 40g white chocolate, chopped 1 A egg 20g icing sugar 35g durian puree 15g LP flour 8 pcs dark chocolate coins | 1. Melt the butter and white chocolate in a double boiler, stirring till smooth. 2. Blend durian, egg and icing sugar until puree. 3. Whisk the white chocolate into the durian puree egg mixture. 4. Sift the flour over the mixture and fold into till just incorporated. 5. Chill for 30 minutes, or until needed. 6. Butter cupcake sized ramekins and coat the insides lightly in icing sugar. 7. Pour the batter into the ramekins/porcelain cups (2.5" base) half way, put some dark chocolate coins into it, then continue pour the batter until 3/4 full. 8. Bake at 180 degrees Celsius for 17 minutes exactly. Do not exceed, or your chocolate fondant will be over baked. 9. Remove from the oven and allow to rest for 3 minutes before inverting onto a plate. 10. Serve hot with ice cream, caramel sauce or whatever you want. *makes 2 lava cakes |
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