Molten Cake

1. Preheat oven to 200°C. 

2. Grease 6 ramekins or metal pudding moulds with butter, sprinkle with a little plain flour to coat and set aside on baking tray.

3. Place butter and Koko Black Pure Darkness Block in a small bowl and microwave for 30 seconds. Stir and repeat for a further 10-20 seconds or until melted. Add Koko Black Cocoa Powder, milk and Kahlua, stir and set aside.

4. Using an electric mixer, whisk eggs, caster sugar and brown sugar on high for 12 minutes or until pale and creamy, scraping down with a spatula occasionally. 

5. Reduce speed to lowest setting and slowly pour in chocolate mixture, whisk until just combined. Add flour and whisk a further 30seconds on low or until just combined.

6. Pour mixture into each mould until about one third full. Add an even amount of Koko Black Golden White Dotties and Koko Black Salted Caramel Surprise into each mould. Top up with remaining batter and bake for 10-12 minutes or until just firm to touch. 

Assembly and Garnish

7. Allow to sit for 5 minutes, gently run a knife around each mould and turn out onto serving plate. 

Garnish with double cream, smoked salt, Koko Black Tasmanian Leatherwood Honeycomb and orange rind. Serve immediately.