Chocolate lava recipe. Chocolate cake "lava"

This is such a boring name that they came up with for a dessert, for which the definition of “food of the gods” would even be insulting. Amazing, indescribably delicious and incredibly chocolatey... I think my brain will explode from the inability to find the right words to convey the taste and aroma of this amazing recipe. Yes, and you don't need it. Those who have ever tried this miracle will understand me. And for those who have not tried, I will say: “You must try it!"

But before running to the kitchen, let's figure out what kind of animal this "fountain" is. This wonderful chocolate dessert has several names, of which the most common are fondant(from fr. fondant- melting) and lava cake(everything is clear with lava, I think :). The remaining variations are based on the use of these words in combination with pudding and molten. I don’t know why, but I really like to use the French name, it sounds tastier :) And in my favorite coffee shop, this dessert is generally called “chocolate flan”. I really don’t know what the flan has to do with it, in which there is not a hint of chocolate and a liquid center ...

The essence of this does not change, fortunately, and in the end you still get a portioned chocolate dessert with a liquid center. Such a dessert is certainly baked in small serving bowls (in the English-speaking environment they are called ramekin) and served immediately. Usually, in addition to the fondant, there is a scoop of ice cream (vanilla is the best, don’t even hesitate) and berry syrup, as well as fresh mint leaves for decoration. There are four main ingredients in fondant dough. These are sugar, eggs, butter and, of course, chocolate. You can knead the dough in the same way in two ways, at least. There is nothing complicated in the cooking process itself. The main thing to know is how your oven works. For fondant, the temperature and baking time are very critical, otherwise you risk getting an ordinary chocolate cake, which will be delicious, of course, but all the glamor will be lost. More precisely, too baked.

I must say, there are many fondant recipes on the Internet and they are all different. Because Since this is one of my favorite desserts, I approached the choice of the recipe very carefully, compared a lot, searched again and again and ... for the first time it turned out just delicious, but nothing more, unfortunately. I already decided that this was “not mine”, and I would have to enjoy dessert only during not very frequent visits to the coffee shop. And then ... then I saw the fondant recipe in Lyudochka's magazine. And I thought, I wasn’t, I’ll do it again! Moreover, Lyudin's recipe differed very favorably from the ones I had previously seen in that it contained a much smaller number of eggs. Not that I'm all for healthy eating (with this amount of chocolate, uh-huh), but recipes that call for a lot of eggs put me on my guard. I make exceptions only for biscuits and dough for Easter cakes.

And Luda does not have a recipe, but perfection, just what I was looking for. Made only a few changes (there is no limit to perfection, right?) and increased the proportions - such things cannot be cooked in our house in small quantities. I tried the recipe twice, finally came to an understanding with the oven and now I'm ready to talk about it :))

So on 4 servings of chocolate fondant We need:
250 g chocolate (take either all bitter, or 50/50 with dark at least 56%, but not milky)
3 eggs
60 g sugar (you can increase if you do not like bitterness)
60 g flour
70 g butter at room temperature
2 tsp vanilla extract
2 tsp alkalized cocoa powder - added for a darker color
1-2 tsp rum or cognac as desired (I had Vana Tallinn liqueur and this combination is just magical)

4 heat-resistant molds with a volume of not more than 200 ml. If you don't have these, you can bake them in a metal muffin tin.

1. Preheat the oven to 220°C. This is the right temperature for my oven. Luda baked at 200°C. If in doubt, try at a lower temperature first and if after 3-5 minutes you see that your fondant is not rising, increase the temperature.

2. Melt the chocolate in a water bath, remove from the stove and let cool.

3. Beat the butter with sugar (you can also use a fork), add eggs (previously mixed), flour, vanilla extract, mix thoroughly. Add melted and cooled chocolate and knead the dough until smooth.
4. Grease the molds with oil and fill with dough, but no more than half. Bake for 12-14 minutes. If you have small forms, 7-9 minutes will be enough. The readiness of the fondant is easy to determine by its appearance - it should rise well, the top should look baked.

I brought the fondant to the point where it cracked on top and through these cracks it became noticeable how the chocolate gurgled. At the first sign of readiness, we immediately take the dessert out of the oven, let it stand in the mold for 1 minute, run a knife along the walls of the mold and turn it over onto a plate. You can tap on the bottom, but be careful so that your fondant does not plop down with all your might and the chocolate does not flow out prematurely.

The next morning, I warmed up the dessert a little in the oven at 60°C and ... again enjoyed the wonderful, simply wonderful taste :))) Of course, the chocolate lava no longer flows out so rapidly, but the liquid center still remained liquid. Therefore, you can not be afraid and leave the fondant "for later."

Lava cake, molten lava cake, warm chocolate cake, chocolate fondant, soft chocolate pudding - warm, delicate chocolate cake can act under such names.

In 1987, the wonderful French American chef Jean-Georges Vongerichten announced that he had come up with a new cake based on the famous flourless chocolate cake: he accidentally took the cake out of the oven ahead of time. The cake was warm, with liquid chocolate inside and incredibly tasty. World-famous French chef and chocolatier (chocolate master) Jacques Torres / Jacques Torres refuted Vongerichten, stating that such cakes were known in France before.

Jacques Torres, who also moved to the United States a year later and is now called Mr. Chocolate, a respected person, will not just say that. Although no direct evidence was provided, the strict American academy did not accept this invention and awarded Wongerichten the honorary status of popularizing this cake in the United States.

Since then, every decent restaurant has melted chocolate cake on its menu. As a rule, the better the restaurant, the better, more elegant and, accordingly, tastier these cakes are. I know this for sure, since lava cake is one of my favorites, and I often order it in restaurants.

There are many recipes for this dessert (even I have three of them), but I will probably start with the original recipe by Jean-Georges Vongerichten / Jean-Georges Vongerichten from his wonderful book Cooking at Home with a Four-Star Chef, co-authored with the author of the culinary columns of the NY Times newspaper, author and co-author of several cookbooks, TV show host Mark Bittman / Mark Bittman. This book is an excellent example of the fusion of the talent of the writer (Mark Bittman) and the high talent of the cook (Jean-Georges Vongerichten).

Returning to the cake, cooking it is very, very simple. A big plus is that before going to the oven, the workpiece can be made in advance and stored in the refrigerator. The main thing is to take it out of the refrigerator about half an hour before cooking so that it takes room temperature. What is important in this recipe? Chocolate quality! Depending on what kind of chocolate is used here, the cake can become an example of gourmet pastry or something semi-liquid and sugary.

Well, to the point...

Ingredients (serves 4)

114 g butter in chunks + butter for greasing molds

115g good quality semi-sweet chocolate chunks

¼ cup sugar

2 tsp flour + more flour for molds

Powdered sugar for serving (optional, Wongerichten has a brownie without powdered sugar)

Cooking

Molds (4 x 120 ml approximately) generously grease with oil and lightly sprinkle with flour. Shake off excess flour (lightly hit the top of the molds on the countertop or board).

Melt chocolate and butter. This can be done in two ways:

Place a heatproof bowl of chocolate and butter on top of a saucepan of simmering water. Stir the chocolate until it starts to melt.

Place butter and chocolate in a small saucepan. Melt over low heat, stirring.

Beat eggs, yolks and sugar with a mixer until creamy.

Mix warm (not hot!) chocolate mass with egg. Add flour and stir quickly.

Distribute the resulting dough into moulds. (At this stage, dessert can be refrigerated for several hours before being placed in the oven and served.)

Preheat oven to 225-230 C (450 F).

Put the molds with dessert on a tray and put in the oven for 7-10 minutes. Time is important here. Wongerichten leads 6-7 minutes, while the cakes are quite liquid. I like them after 9 minutes, when they are still liquid inside, but in moderation. My husband prefers them after 10-11 minutes. The exact time can be set according to personal taste and knowing the characteristics of the oven.

Take the cakes out of the oven. Let stand for about 30-60 seconds. Invert the cake onto a plate and hold for about 10 seconds. After that, gently lift the mold. (If you are not sure, you can run a thin knife between the cake and the walls of the mold before turning the cake on a plate).

Dust lightly with powdered sugar and serve immediately, with a scoop of vanilla ice cream or whipped cream.

Note: 1 cup = 240ml

Materials on the history of the origin of this cake are prepared on the basis of Wikipedia.

This is my favorite raw dessert!

I made it for the first time to my children for their birthday, from which they were completely delighted.

This dessert is prepared very easily, literally in two steps, does not require a large number of ingredients, does not contain sugar, flour, raw and looks five plus!

This cake can be served either warm or cold. You can store it in the refrigerator, but if you suddenly do not plan to eat it all at once, hee hee, then it is better to keep it in the freezer, and put it in heat for 30 minutes before serving.

Very tasty and incredibly beautiful! Ready?

Let's try!

We will need: (4 pieces)

For the base

1 cup (250 ml) walnuts

13-15 large and soft dates

1/2 ripe banana

4-5 art. tablespoons cocoa without sugar

For filling

1/2 ripe banana

1 avocado

1 teaspoon coconut oil

2 tbsp. sugar-free cocoa spoons

Grind walnuts and dates until soft and homogeneous.


Add 1/2 banana, cocoa.


The result should be a slightly sticky, but fairly dry dough. It should not “float”, be liquid or too dry. If yours is too dry, add more banana, if yours is too thin add cocoa.


We lay out part of the dough in forms, leaving the other part for the "lids". I use silicone molds. It is very convenient from all sides: easy to wash, take out the finished product. We put our blanks in molds in the freezer for a few minutes, and leave the “lids” outside. This will make it easier to close our dessert.


At this time, we make a cream. Mix avocado, cocoa, banana, butter. The cream should be liquid, but not too much.

We take out the blanks.

Pour cream into each of them and cover with “lids”. We pinch with our fingers so that they do not open.

Put in the freezer for 30 minutes.
By the way, when serving, you can warm it up a little (30 seconds) in a microwave oven, then the cake will be especially tender.


Ready!

Enjoy your meal!


Useful can be beautiful!

This is the most chocolatey treat you can imagine. I played with the ingredients for a long time to make a warm cupcake with a liquid filling, like in one of my favorite restaurants. Finally, the experience was successful and I immediately share with you my result.

Ingredients for 6 servings:

140 g butter
225 g dark chocolate, broken into pieces
100 g flour
50 g powdered sugar
3 large eggs
3 egg yolks
1 tsp

At your request, you can additionally use: 2 tbsp. l. coffee or cream liqueur; a couple of drops of orange essence; 1 tsp instant coffee

For submission:
ice cream

P r i p o r a t i o n e :

Preheat oven to 220C.

If you are using ceramic molds for muffins and cupcakes, grease them with butter and lightly sprinkle with flour. If silicone, then lubrication is optional.

Melt the chocolate and butter in a double boiler or in the microwave. Mix well to a smooth, uniform consistency.

Sift flour and powdered sugar into this mass. Stir. The mixture will be of medium thickness. Immediately add eggs and yolks. Mix very well until smooth.

Lastly, pour in the vanilla extract and add additional flavors, if desired.

Divide the dough into molds.

And put in a preheated oven for 6-10 minutes, depending on the size of your molds. The cupcake should be covered with a thin crust on top, the middle will sag a little, because. still remains raw.

Remove the cupcake pan, run a thin knife along the sides and invert the cupcake onto a serving plate.

Place a scoop of ice cream next to the cupcake. Serve immediately.

One of the cooking options:

If you want to make such cupcakes for the arrival of guests, but you know for sure that they will not arrive on time and you can’t guess in time, then:

Prepare the dough, divide into molds and put in the refrigerator. When the guests arrive, put the kettle on and the cupcakes in the oven. By the time the tea is poured into cups and the guests are seated at the table, the cupcakes will be ready.

Happy tea!