This is a modern take on a Molten Chocolate Lava Cake!  This recipe is amazing and was prepared by Yolania Vassallo. Junior Winner from the Lamb Brand Kwalita Mata Kids Competition 2016. 

You will need:

For the Chocolate Brownie Base

Lamb Brand White Graulated Sugar 650g

Lamb Brand Plain Flour 360g

Lamb Brand Walnuts 60g, chopped

Lamb Brand Baking Powder 3 tsp

Lamb Brand Vanilla Powder ½ tsp

Butter 300g

Cocoa Powder 90g

Eggs 6 Marsala, dash (optional)

For the Chocolate Discs

Icam Milk Chocolate 140g, tempered

For the Ganache

Icam Milk Chocolate 200g

Icam Dark Chocolate 80g

Cream 100 ml

All you have to do is:

For the Chocolate Brownie Base:

Line a baking tin 26cm x 38cm with baking paper, if your tin is not deep use the baking paper to make a wall around the edge and staple into place. This prevents it overflowing in the oven.

Melt butter in the microwave; beat in sugar, eggs, cocoa, flour and baking powder until just combined. Add the vanilla and marsala, pour into baking tray and sprinkle with chopped nuts.

Bake at 180°C for about 25mins or until a knife inserted into the centre comes out clean.

For the Ganache:

Place chocolate pieces in a bowl, melt the chocolate. Then pour in your cream and keep stirring until it comes together to make a nice smooth ganache. Make sure your ganache is warm when you place it on the dessert.