Moelleux au Chocolat | Chocolate Lava Cake
This is perhaps the most requested dessert I'd ever received. Don't get me wrong. I am humbled by the number of requests. Valentine's Day is just a couple of days away, so I thought this would be the perfect time to post my version of Moelleux au Chocolat or Chocolate Lava Cake.
What better way than to celebrate this Valentine's Day in the comfort of your own home with your partner?
The overcrowded restaurants, the highly priced food and noisy environment. Impress your partner by setting up the ambience with candles, smoothing music and serve up with this Moelleux au Chocolat. Your partner will be amazed and who knows you might be getting something extra...
I decided to go some extra steps in creating a cremeux to pair my Moelleux au Chocolat. And of cos, it almost instantly melted as soon as I scoop it onto the right outta the oven cake. If you do not wanna go thru' the hassle, you can always use store-bought vanilla ice cream.
On a side note, I used bread crumbs instead of flour or cocoa powder, is because the bread crumbs add an extra layer of texture and flavor.
(Make 3 lava cakes)
Gelatin Powder, 3g
Heavy Whipping Cream, 200g
Vanilla Paste, 1 TSP
Egg Yolks, 58g
Demerara Sugar, 30g
Moelleux au Chocolat:
Stale Bread, 2 Slices
High Quality Dark Chocolate 70% Preferably Valrhona or Callebaut, 80g
Unsalted Butter, 64g + More For Greasing
Sea Salt, Pinch
High Quality Instant Coffee, Pinch
Demerara Sugar, 80g
Fresh Orange Zest, 1/2 Orange + More For Garnishing
Cognac / Rum / Amaretto, 2 TBSP
Unbleached All Purpose Flour, 30g
Hand / Stand Mixer
Prepare the vanilla cremeux.
Mix gelatin with water in a small bowl until dissolved.
Set aside to bloom.
Add cream and vanilla in a pot over medium heat.
Mix to combine well.
In another bowl, whisk together egg yolks and sugar.
Once bubbles start to form along the edges, add the cream mixture into the yolk mixture gradually while still whisking, 1/3 portion at a time, until everything is incorporated.
Transfer back to the sauce pot over medium heat.
Continue whisking until the mixture has thickned.
*Do not bring it to a simmer or the eggs will scramble.*
Pass the cremeux thru' a sieve onto a large bowl.
Discard any residue.
Add in the bloomed gelatin and blitz with a hand blender until well combined.
Cover with cling film, making sure the cling film touches the cremeux.
Chill in the fridge overnight.
Prepare the Moelleux au Chocolat.
Toast the stale bread in the oven until nice and crispy.
Blitz in a food processor until crumbs form.
Brush ramekins with some butter and dust with the bread crumbs.
Set them aside.
Preheat oven to 200 degree celsius or 390 fahrenheit.
Melt chocolate and butter in the double boiler.
Remove from heat and add in salt and coffee.
Stir until well combined.
Set it aside until ready to use.
In a large bowl, whisk together eggs and sugar until well combined.
Add in the chocolate mixture.
Whisk to combine well.
Followed by the orange zest and cognac.
Lastly, add in flour and whisk until well combined.
Transfer onto the prepared ramekins filling 3/4 way full.
Wack into the oven and bake for 8 to 9 mins.
The sides should set while the center is molten.
While the cakes are baking, whip the cremeux with a hand or stand mixer until light and fluffy.
Keep it chill in the fridge until ready to use.
Carefully run a spatula along the sides and swiftly unmold onto serving plates.
Scoop some of that cremeux onto the cakes.
Garnish with some fresh orange zest.