Irresistible Melting Chocolate Lava Cake | Fondant au chocolat

Everybody loves this. You cut through it, and you see chocolate just oozing out. How can you not like this? ▶Chocolate Lava Cake◀ Quantity: 2 lava cakes using the silicon mould (Silikomart SF119) ⊙Chocolate Lava Cake⊙ Dark Couverture (811 Callebaut)…

Irresistible Melting Chocolate Lava Cake | Fondant au chocolat

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Everybody loves this. You cut through it, and you see chocolate just oozing out. How can you not like this?

▶Chocolate Lava Cake◀
Quantity: 2 lava cakes using the silicon mould (Silikomart SF119)

⊙Chocolate Lava Cake⊙
Dark Couverture (811 Callebaut) 48g
Butter 44g
Eggs 68g
Sugar 32g
Cake Flour 20g
Cocoa Powder 4g
Salt a pinch

① Melt the chocolate & butter.
② Meanwhile, sift in the cake flour + cocoa powder + sugar + salt into a bowl and gradually pour the egg while whisking it.
③ Add step 1 and step 2. Mix until you get a homogenous batter.
④ Pipe into the mould.
⑤ Bake at 180℃ for 9mins. This is a rough guidance. Different quantities and moulds will result in varied outcomes so pls adjust the baking time accordingly.

⊙Raspberry Sauce⊙
Frozen raspberries a few
Raspberry puree 80g
Sugar 15g

① Heat up the raspberry puree and sugar. Just bring it to a boil and then add in the frozen raspberries.
② Simply toss it with the raspberry sauce.

How to store: You can store the batter up to 2 days in the fridge and pipe + bake it whenever you wish. The whole point of a lava cake is to be served as soon as it’s made (so it’s molten inside) so don’t bake it ahead of time!
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel or Tornado
Hand Blender: Bamix

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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking – far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!

As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it – even someone with no baking background like myself managed to become a professional pastry chef!

I’ll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels – those who bake for fun as well as those who want to get more serious.

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★슈가레인 베이킹 스튜디오 수강 문의★
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#lavacake #fondantauchocolat #chocolatelava #sugarlane #조한빛 #슈가레인

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