Nougat and chocolate lava cake

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
Mature flavour
Cœur coulant nougat – chocolat
Photo credit: Céline de Cérou
A sumptuous dessert featuring nougat and chocolate (milk or dark) with olive oil from the Vallée des Baux-de-Provence – PDO ripened olives! Prepare your olive oil chocolate (allow time for it to set!), then follow our easy recipe for this indulgent dessert. Bon appétit! 
A PDO
Preparation
20 min
A PDO
Resting time
3h
A PDO
Cooking time
30 min
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Dessert Vegetarian

Ingredients

A PDO
For 4 personnes
For the chocolate centre:
  • 200 g dark chocolate or milk chocolate
  • 1 c. à soupe olive oil from the Baux-de-Provence Valley – ripened olives PDO
For the cake:
  • 200 g soft Montélimar nougat
  • 2 eggs
  • 10 cl light single cream
  • 1 c. à soupe olive oil olive oil from the Vallée des Baux-de-Provence – ripened olives PDO
  • 75 g of flour
  • 1 c. à café baking powder
  • 10 g caster sugar
  • Icing sugar
  • Butter + flour for the moulds

Astuce

We recommend using a traditional-style olive oil from the Vallée des Baux-de-Provence – PDO ripened olives – for its aromas of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread.You can also use one of these PDO olive oils: Aix-en-Provence – matured olives or Provence – matured olives, or a French olive oil with a matured flavour (traditional flavour).

Instructions

  • Prepare the chocolate centre (the day before): melt the chocolate (dark or milk) in a bain-marie; the chocolate must reach a maximum temperature of 45°C (use a kitchen thermometer).

  • Gently stir the chocolate with a spatula to cool it down: when it reaches around 35°C (31°C for milk chocolate), add the olive oil and continue stirring until it reaches 31°C (28°C for milk chocolate). Pour into chocolate moulds, tap gently to remove any air bubbles and leave to cool at room temperature.

  • On the day: Preheat the oven to 220°C.

  • Cut the nougat into small pieces. Melt it in a saucepan with the single cream over a low heat, stirring continuously. Add the olive oil from the Vallée des Baux-de-Provence – ripened olives PDO.

  • Whisk the eggs with the caster sugar until the mixture turns pale.

  • Stir in the melted nougat, then the sifted flour and baking powder. Divide half the batter between 4 buttered and floured ramekins. Place 1 or 2 pieces of chocolate in the centre of each one. Top up with the remaining batter.

  • Bake for 10–12 minutes.

  • Leave to cool slightly, then turn out onto plates. Dust with icing sugar and serve whilst still warm.

Astuce

We recommend using a traditional-style olive oil from the Vallée des Baux-de-Provence – PDO ripened olives – for its aromas of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread.You can also use one of these PDO olive oils: Aix-en-Provence – matured olives or Provence – matured olives, or a French olive oil with a matured flavour (traditional flavour).
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

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