Chocolate lava cake with tuile cookie and sugar bowl

My last class at Johnson & Wales was Advanced Patisserie. We learned about and created plated desserts.

For our final exam we had to make 4 desserts complete with cakes, decorative plate piping, sauces, some sort of ice cream holder, and a crunchy garnish.

From plan to reality I'm pretty pleased with the way they turned out!

 

CHOCOLATE MOLTEN CAKES    

6 oz                        Dark couverture chocolate (if you can't find couverture just buy the highest quality chocolate you can buy with a high cocoa butter content)

6 oz                        Butter

6 oz                        Whole Eggs

1.5 oz                     Sugar

1.5 oz                     Bread flour

5                            Chocolate truffles

Method of Preparation:

• Melt the chocolate and butter together
• Whisk together the whole eggs and sugar until they are well incorporated.  Add to chocolate mixture.
• Fold in flour
• Pour batter in greased tins , approximately 2/3 full
• Bake at 350 degrees for about 10-12 minutes
• The sides of the cake will be set at this point, although the center will still be raw and look very shiny.
• Remove from the oven and place a truffle in the center of the cake.
• Push the truffle into the cake until it is completely covered with cake batter.
• Return cakes to the oven for an additional 5-6 minutes
• The center of the cake will be set, turning from shiny to dull in appearance.
• Remove from oven and invert onto plate
• Serve immediately

Yield:  6 individual cakes

 

Ganache topped Chocolate molten cake with tuile cookie, raspberry and anglaise sauces, paired with salted caramel ice cream in a sugar bowl

 

TRUFFLES for CHOCOLATE MOLTEN CAKES

(These truffles are great eaten alone too. Try rolling them in chocolate flakes, sparkled granular sugar, or chocolate sauce for shiny truffles!)

2 parts dark couverture

1 part heavy cream

Example:              8 oz. dark couverture

                             4 oz. heavy cream

Method of preparation:

·      Chop chocolate and place in metal bowl.

·      Scald cream and pour over chocolate.  Do not stir immediately.  Let rest for 10 seconds, then slowly begin whisking from the center of the bowl.  Whisk until all chocolate is melted and incorporated.

·      Chill until the consistency of fudge.  Roll into 1” diameter balls. 

·      Label. Date.  Refrigerate, until ready to insert into chocolate molten cakes.