Last week I attended an event on ‘The Island‘, Sydney Harbour to celebrate Maille mustard retailing in Australia for 30 years (which seems like a long time, however, the company was established in France in 1747, so the brand is actually older than Australia has been a colonised country!).
There was plenty of food to complement the mustard such as smoked salmon, potato salad, crumbed veal and a sausage sizzle cooked by Hayden (of Masterchef fame) but the most surprising and outstanding dish of the day was definitely the chocolate lava cake with a mustard and honey centre.
Who would have thought mustard and chocolate would work? Not me! When I got back to the office I tweeted and facebook-ed about the cake and had an overwhelming response. Some were curious about the taste, others the cooking technique and some were just straight up bold enough to demand the recipe!
Well, I’m happy to report that I have received permission to print it. Full instructions at the end of this post.
One last thing about the day that I am very chuffed about is a special pot of mustard I received in my goodie bag – you can see it there in the picture above – the little ceramic pot in the bottom left hand corner. It’s an exclusive Dijon mustard made with chablis wine and absolutely no preservatives.
This special mustard is only available in Maille boutiques in Paris and Dijon and was flown into Sydney especially for the 30th anniversary event. So now you know why I am so pleased to have it in my hot little hands… and it will only be good for three months, so expect a few mustard recipes appearing on here shortly. Until then, give this unusual dessert a try, I’m sure you will love it.
Dark chocolate lava cake with a molten Maille Dijon mustard and honey centre
250g 70% cocoa dark chocolate
20g rice flour
20g cocoa powder
8 egg yolks
8 egg whites
50g Maille Dijon mustard
1. First, make the molten centres. Mix together the cream, mustard and honey in a small bowl. Fill an ice cube tray with the mixture and place into the freezer until completely frozen.
2. Next, make the cakes. Pre-heat the oven to 180C. Melt the chocolate and butter in a double boiler (heat proof bowl set over a saucepan of simmering water – make sure the bowl never touches the water or the mixture will seize). Whisk the egg yolks with the rice flour and cocoa until well combined. Pour in the melted butter and chocolate and stir gently.
3. Whisk the egg whites until soft peaks, then gradually add the sugar and continue whisking until stiff peaks. This is best done with a stand or hand held mixer. Carefully fold the egg whites into the chocolate mix trying to retain as much air as possible.
4. Line eight small ramekins (8cm x 2cm) with baking paper and thoroughly butter the insides. Divide chocolate mixture evenly between them and then push a mustard and honey ice cube into the centre of each one. Make sure the chocolate mix completely covers the ice cubes.
5. Bake on the centre shelf for 7 minutes. Remove and allow to cool for a few minutes before carefully removing the cakes. Enjoy!