Chocolate Molten Lava Cake
Molten chocolate cake is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé. Some other names used are chocolate fondant pudding and chocolate lava cake.
History of Chocolate Molten Lava Cake
The U.S.-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres has disputed that, arguing that such a dish already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and a good texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it is now almost a de rigueur inclusion on high-end restaurant dessert menus.
Preparation of Chocolate Molten Lava Cake
Chocolate Fondant Cake/Lava cake
A molten chocolate cake has four main ingredients: butter, eggs, sugar, and chocolate. The butter and chocolate are melted together, while the eggs are either whisked with the sugar to form a thick paste, producing a denser finished product; or are separated so that the egg whites can be whipped into an egg foam to provide more lift (and thus a lighter cake) when the mixture is baked. One recipe used the following proportions:
- 2 extra large eggs
- 1 extra large egg yolk
- 5 tbsp. butter
- 3 tbsp. sugar
- 3.5 oz. dark chocolate
- 3 tbsp. flour
- 2 tsp. cocoa powder
The batter is then baked at 425 F or 218 C, in water bath for 15 mins.
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Heavenly Chocolate Recipes:
Delicious Chocolate Icings, Pralines, and more:
Frostings are sweet often creamy glazes made from sugar with an added liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites or vanilla flavorings and is used to cover or decorate baked goods, such as cakes or cookies. Pastry bags are then used to apply the frosting to cakes, pies, muffins or other baked goods. A high-quality reusable pastry bag is often made from tightly woven nylon, polyester, rubber or waterproofed cotton. Medium quality bags are similar, except they are not so tightly woven and may let some contents seep through the weave or the seams. After use, a reusable bag is washed by hand and hung open to dry. A high-quality bag may last for many years.
Chocolate Layers
- 1 ¼ cups of granulated sugar,
- ½ cup of glucose (pure corn syrup) scant measure,
- ¼ a cup of butter,
- 1/16 a teaspoonful of cream of tartar,
- 1 ¼ cups of rich milk,
- 1 ¼ squares of Baker's Premium chocolate,
- 1 teaspoonful of vanilla extract.
White Layer
- 2/3 a cup of granulated sugar,
- ¼ (scant) a cup of water,
- 1 cup, less one tablespoonful, of glucose (pure corn syrup),
- 1/3 a pound of dessicated cocoanut.
Put the sugar, glucose, butter, cream of tartar and the fourth a cup of milk over the fire, stir until the mixture boils, then very gradually stir in the rest of the milk. Let cook, stirring occasionally, to 248° F., or until, when tested in water or on a cold marble, a pretty firm ball may be formed. Add the chocolate and vanilla, mix thoroughly and turn into two well-buttered shallow pans. For the white layer, put the sugar, water and glucose over the fire, stir until boiling, then add the cocoanut and stir occasionally until a soft ball may be formed when a little of the mixture is dropped upon a cold marble. Put this mixture over the fire, to dissolve the sugar, but do not let it begin to boil until the chocolate layers are turned into the pans. When the white mixture is ready, turn enough of it onto one of the chocolate layers to make a layer about one-third an inch thick. Have the other chocolate layer cooled, by standing in cold water; remove it from the pan and dispose above the cocoanut layer. Let stand until cold and firm, then cut in cubes; wrap each cube in waxed paper.
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