I had a great recipe for Lava Cakes (or Chocolate Fondants) from Take Home Chef but since the episode was so old the recipe is no longer available on the website. I remember having to use 70% cocoa chocolate, cream, cocoa powder, and filling ramequins... but i don't remember the portions
Would anyone happen to have it? It's a great recipe, and it would be greatly appreciated if someone could share it with me
1 tablespoon/15 g plus 2 sticks (1 cup)/226 g unsalted butter Unsweetened cocoa powder, for dusting 2 tablespoons/5 g freeze-dried instant coffee 8 ounces/225 g dark chocolate (70% cocoa solids), chopped 4 large free-range eggs 4 large free-range egg yolks 3/4 cup/150 g sugar 1/3 cup/50 g all purpose flour, sifted
For the sauce:
1 cup/240 ml heavy whipping cream 8 ounces/225 g dark chocolate (70% cocoa solids), chopped
Coffee ice cream, to serve
Method:
To make the fondants:
Preheat the oven to 400°F. Coat six 3-inch-/8-cm-deep x 2 1/2-inch-/6-cm-wide molds (such as a popover pan) or six 3/4 cup/180 ml ovenproof custard cups with 1 tablespoon/15 g of butter. Dust the molds with cocoa powder, rolling each mold around to cover the sides and bottoms well and tapping out any excess cocoa.
Stir the chocolate and remaining 2 sticks/226 g of butter and instant coffee in a heavy medium saucepan over a low heat until smooth. Using an electric mixer, beat the eggs, egg yolks and sugar in a large bowl until pale and doubled in volume. This will take about 3 to 5 minutes.
Fold in the melted chocolate mixture. Add the flour and whisk until smooth. Pour into the prepared molds, dividing equally. Bake for 8 to 10 minutes, or until slightly puffed and just set around the sides (a toothpick inserted into the center of the cakes should come out with batter attached). Let the fondants rest for 3 to 4 minutes.
To make the sauce:
Meanwhile, bring the cream just to a simmer in a heavy medium saucepan over medium heat. Turn off the heat and add the chocolate. Stir constantly until melted and smooth.
To serve:
Run a small sharp knife around the sides of the molds to loosen the fondants. Place a baking sheet over the popover pan or a plate over each fondant. Holding the baking sheet or plate and mold together, invert the fondants onto the baking sheet or plates, giving a sharp little shake to loosen. The fondants will slide out onto the baking sheet or plates. Spoon the chocolate sauce over the fondants and serve with coffee ice cream.
1 tablespoon/15 g plus 2 sticks (1 cup)/226 g unsalted butter Unsweetened cocoa powder, for dusting 8 ounces/210 g dark chocolate (70% cocoa solids), chopped 4 large free-range eggs 4 large free-range egg yolks 2/3 cup/135 g sugar 1/3 cup/50 g all purpose flour, sifted
For the sauce:
1 cup/240 ml whipping cream 8 ounces/225 g dark chocolate (70% cocoa solids), chopped
Vanilla ice cream, to serve
Method:
To make the fondants:
Preheat the oven to 400°F/200C. Coat six 3-inch-/8-cm-deep x 2 1/2-inch-/6-cm-wide molds or six ¾- cup/180-ml, ovenproof custard cups with 1 tablespoon/15 g of butter. Dust the molds with cocoa powder, rolling each mold around to cover the sides and bottoms well and tapping out any excess cocoa.
Stir the chocolate and remaining 2 sticks/226 g of butter in a heavy medium saucepan over a low heat until smooth. Using an electric mixer, beat the eggs, egg yolks and sugar in a large bowl until pale and doubled in volume; this will take about 3 to 5 minutes. Fold in the melted chocolate mixture. Add the flour and whisk until smooth. Pour into the prepared molds, dividing equally.
Bake for 8 to 10 minutes, or until slightly puffed and just set around the sides (a toothpick inserted into the center of the cakes should come out with batter attached). Let the fondants rest for 3 to 4 minutes.
To make the sauce:
Meanwhile, bring the cream just to a simmer in a heavy medium saucepan over medium heat. Turn off the heat and add the chocolate. Stir constantly until melted and smooth.
To serve:
Place a plate over each fondant. Holding the plate and mold together, invert the fondants onto the plates, giving a sharp little shake to loosen. The fondants will slide out onto the plates. Spoon the chocolate sauce over the fondants and serve with vanilla ice cream.
You know, I couldn't find Curtis's recipe either, so when I was at the grocery Store, I saw them in the Frozen desert aisle. They are wonderful, and allow you to add your own garnishes !
