Chocolate is not my most favorite ingredient although I can tolerate it.  Milk chocolate from switzerland is probably one of my favorites and one that I could eat a lot of.  But I'm definitely not a chocoholic and have no problem passing it up if it is laying around, not what I can say about my wife.  This recipe though, is one that I could probably eat without even taking a breath within each spoon full.  There are several ways of making this cake, to be honest with you I haven't made it in years. The last time I made it I made a basic cake batter and placed a ball of ganache in the center which worked out great but seemed time consuming to make.  This recipe I adapted from food and wine and works great.  I added some home made vanilla and some chocolate biscotti crumble.  

Coulant Recipe

2 sticks of butter

6 oz dark chocolate

7 oz semi sweet chocolate

4 eggs 

4 egg yolks

1/2 cup of sugar

4 tbsp of flour

1 1/2 tsp of vanilla extract

pinch of salt

Butter for greasing

Biscotti crumble

2 slices of store bought chocolate biscotti crushed ( home made recipe to come soon)

1/3 cup of meringue cookies crushed (

see recipe for meringue

)

1/4 cup of roasted hazelnuts crushed

Vanilla Ice cream

1 1/2 cup milk

1 1/2 cup cream

4 egg yolks

3/4 cup of sugar

1/2 vanilla bean

Caramel sauce

1/2 stick of butter

1/2 cup of brown sugar

1/2 cup of heavy cream

For the ice cream

Place the egg yolks in a stand mixer and turn on medium speed.  Slowly pour in your sugar.  Whip for about 4 minutes until light and fluffy. Meanwhile for the ice cream base start by adding all the milk, cream, and vanilla bean. Bring the mixture slowly to a boil and turn off.  With a ladle, temper your eggs by ladling a little of the milk mixture into the eggs, until you have about half of your milk mixture mixed in the eggs. Then take the mixing bowl with the egg mixture and pour back into the pot of milk mixture using a spatula to scrape the sides.  Turn the heat back on low and stir for about 5 minutes and then turn off.  You can let the mixture cool to room temperature if you have the time, or place in a bowl inside a ice bath to cool down faster.  Once the mixture is cool you can then place in your ice cream maker until done.  Then store in a container and place in the freezer.

For the caramel sauce

Place butter and brown sugar in a pot and place on medium high.  When both sugar and butter has dissolved whisk in the cream.   Cook for 2 minutes and then set aside.

Crumble,

Place all the ingredients in a bowl and mix well

For the lava cake

Preheat Oven to 450 degrees

Grease 8 ramekins with butter.  Then dust each ramekin with flour. Then place butter and chocolates into a boil and place over a pot of simmering water making sure the water doesn't touch the bowl.  Place eggs, yolks, vanilla, salt, and sugar in a bowl and whisk together for 1 minute.  When the butter and chocolate have completely melted together, add the egg mixture to the chocolate along with the flour.  Mix well and place in the ramekins.  Place in the oven and bake for 12 minutes.  Let it rest for 30 seconds and then turn out onto your plate.  Add the crumb, ice cream and a drizzle of caramel sauce.

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