Quantcast
The Cliche Chocolate Lava Cake
+ Reply to Thread
Results 1 to 7 of 7

Thread: The Cliche Chocolate Lava Cake

  1. #1
    Senior Member
    Join Date
    May 2011
    Location
    Weehawken, nj
    Posts
    198

    Question The Cliche Chocolate Lava Cake

    I am looking for a recipe/technique where I can make a chocolate molten lava cake that I can make ahead of time (for my restaurant) I've tried a couple, my favorite was the coulant with the ganache in the middle, except the ganache would either sink to the bottom during baking, or the top (bottom after inverting) cracks when the cake sinks as it cools and it cannot be reheated without the ganache leaking out. Does anyone here have a bulletproof Coulant recipe? This has been bothering me for quite some time.
    Music--Food .:':. Dancing--Eating

  2. #2
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    2,796
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  3. #3
    Senior Member chinacats's Avatar
    Join Date
    Mar 2012
    Posts
    2,288
    Mark Bittman and Jean-Georges Vongerichten do a video here.
    one man gathers what another man spills...

  4. #4
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,082
    We do one at the club where the molten is poured table side on top of the cake. The center of the cake will actually sink/ collapse...

    If I remember, I'll find the recipe tomorrow night.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  5. #5
    Senior Member
    Join Date
    May 2011
    Location
    Weehawken, nj
    Posts
    198
    Quote Originally Posted by NO ChoP! View Post
    We do one at the club where the molten is poured table side on top of the cake. The center of the cake will actually sink/ collapse...

    If I remember, I'll find the recipe tomorrow night.
    Let me know, That sounds like a great idea/alternative.

    Thanks for the link and recipes, guys.
    Music--Food .:':. Dancing--Eating

  6. #6

    Join Date
    Sep 2013
    Posts
    28
    butter and flour tall steel ring molds a la soufle (pull the butter vertically to flute the inside)
    pipe your mixture into mold on a parchment lined tray, insure no air bubbles.
    freeze solid in a blast chiller, hold till service.
    blast in a convection at 400F for nine minutes, rest for one. gently free from mold and make sure it doesn't stay in the heat lamps too long.

    it will hold it's shape, be molten in the middle, and only requires one batter.

    i'll try to digg up the recipe when i get to work.

  7. #7

    Join Date
    Sep 2013
    Posts
    28
    (scaled)
    7 eggs
    .290 kg sugar
    .225 kg 60% chocolate
    .195 kg butter
    .105 kg flour

    melt/temper chocolate, melt in butter

    sugar the eggs, temper with chocolate/butter

    in a hobart on low (for the full batch) add flour, mix till incorporated.

    chill mixture then pipe into buttered/floured ring molds. (last post)

    freeze

    high fan convection for 9 minutes at 400F
    (points to mouth)
    food goes in here

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts