Complete with a glass-encased gallery wall featuring culinary-themed art pieces, Schokko Art Café is seamlessly connected to the Columbus Museum of Art.

This destination café operated by Cameron Mitchell Premier Events provides a casual counter-service experience with Cameron Mitchell's characteristically attentive service.

The café's seasonal dishes are often inspired by favorites from other Cameron Mitchell outposts, while others are nods to the café's namesake, “Schokko with Red Hat,” a CMA-owned painting by Russian artist Alexej von Jawlensky. The woman depicted loved hot chocolate.

Join her in celebrating this signature ingredient with the Hot Schokkolate Cake ($5), a recipe shared here by CMPE regional chef Jamie Kline.

Ingredients:

Ganache (yields 16 ounces)

1 cup heavy cream 4 ounces white sugar 8 ounces bittersweet chocolate pistoles (or baking chocolate bar)

Candied Peanuts (yields 1/2 pound)

8 ounces shelled peanuts 2 cups water 3 ounces powdered sugar 3 cups vegetable oil

Lava Cake (yields batter for 10 portions)

1 1/2 pounds butter 1 1/2 pounds bittersweet chocolate 12 eggs 1 cup egg yolks 1 ounce vanilla extract 9 ounces all-purpose flour 3/4 pound granulated sugar 1 1/2 teaspoons kosher salt Vanilla ice cream, for serving

Instructions:

Begin with chocolate ganache by heating cream and sugar to a simmer, whisking occasionally to ensure sugar does not scorch.

In a heat-proof bowl, pour the hot cream mixture over the chocolate, whisking until the chocolate is completely melted and smooth. Let cool.

Next, bring water to a boil in a medium sauce pot. Blanch peanuts for 30 seconds.

Using a wire mesh strainer, strain peanuts. While peanuts are still hot, toss with powdered sugar in a large mixing bowl.

In a separate pot or fryer, preheat oil to 400 degrees. Once oil has reached temperature, carefully place peanuts in oil. Stir gently to ensure nuts don't stick.

Continue to cook until nuts are browned and some begin to float.

Using strainer, remove nuts from oil and spread evenly onto a baking sheet.

Sprinkle peanuts lightly with salt and set aside to cool.

In a microwave-safe bowl, prepare lava cake batter by microwaving butter and chocolate for 90 seconds, stir and repeat until smooth and evenly melted.

Using a kitchen mixer, whip whole eggs, egg yolks and vanilla on medium-low speed for 6 minutes. Mixture will be pale and thick.

Mix in melted butter and chocolate on low setting until fully combined.

Add flour, sugar and salt to mixture. Mix on low setting, just to combine.

Weigh out 8 ounces of batter, fill an oven-safe 12-ounce mug/bowl/ramekin, and bake in the oven for 15 minutes at 325 degrees, until batter has risen but is still soft in the center.

Serve cake (if allowed to cool, microwave on high for 45 seconds) topped with vanilla ice cream, chocolate ganache and candied peanuts.