Recipe:
For the chocolate and coffee lava:
-120 g dark cooking chocolate buds
-200 ml thickened cream
-50 g unsalted butter cubes
-60 ml of espresso coffee
For the exterior cake:
-110 g dark cooking chocolate buds
-50 g unsalted butter (room temp)
-80 g rice flour
-60 g almond meal
-2 egg yolks
-2 egg whites
-90 g icing sugar
Served with:
- Crushed Oreo biscuits
- 1 small scoop of Vanilla Ice Cream or whipped cream.
You’ll also need Cocoa Powder (for dusting), Butter (for brushing), Baking paper sheets, Silicone Mold (1 1/2 inch diameter), Mousse rings (2 1/2 inch diameter), piping bag.
Method:
- (The night before) Pour cream, chocolate buds, butter, and coffee into a small saucepan over low heat, whisk until it melts completely. Pour into the silicone mould and place into the freezer, leave overnight
- Over a double boiler add chocolate into the bowl and whisk until it melts completely, then take off the boiler. Add butter then whisk, Add almond meal, rice flour, and egg yolks, whisk each time.
- Using an electric beater whisk the egg whites, then add icing sugar slowly while whisking until forms firm peaks. Using a spatula fold portions of egg whites into the chocolate mixture until all combined
- Cut baking paper into 4 squares and 4 (10cm) strips, enough to cover around and the base of the mousse rings, brush all the sheets and inside the mousse rings with butter. Wrap the strips around inside the moulds the scoop a teaspoon of cocoa powder, carefully turn it horizontally making sure the baking strips and the base are covered with cocoa.
- Scoop the exterior mixture in a piping bag, cut the end 1cm then pipe the mixture halfway up the moulds. Using a skewer or a small steak knife you’ll need to carefully push 2 iced lava pieces exactly centered into the chocolate mixture, making sure the mixture rises up to the top, then pipe the remaining mixture to cover the top about a 1cm thickness (this will rise in the heating process).
- Place 4 completed moulds in the freezer, freeze between 1 to 2 hours. In the meantime separate the Oreo biscuits discarding the cream filling then place the biscuits into a small freezer bag, use the flat part of the saucepan to crush the biscuits.
- Near the end of the freezing process preheat the oven to 200’C. Place the coulant moulds onto a baking tray then bake for 20 minutes.
- Once it’s baked this will be the delicate stage, gently lift the moulds out of the coulant, then using a flat spatula carefully place the coulant onto a dessert plate, remove the wrapped baking sheet
- Add a scoop of vanilla ice cream/ cream, and crushed Oreo biscuits on the side.
19 июн 2024
