Chocolate lava cake. Chocolate cupcake with liquid filling “Lavacake Lava Pie recipe”
P lava cake, molten lava, warm chocolate cake, chocolate fondant, soft chocolate pudding - warm tender chocolate cake can be referred to as such.
In 1987, the remarkable American chef of French origin, Jean-Georges Vongerichten, announced that he had invented a new cake based on the famous flourless chocolate cake: he accidentally took the cake out of the oven ahead of time. The cake was warm, with liquid chocolate inside and incredibly delicious. The world-famous French chef and chocolatier Jacques Torres refuted Vongerichten, saying that such cakes were known in France before. Jacques Torres, who a year later also moved to the USA and whose name is now Mister Chocolate, a respected person, will not just talk like that. Although no direct evidence was provided, the strict American Academy did not accept this invention and awarded Vongerichten the honorary status of popularizing this cake in the United States.
Since then, every decent restaurant has molten chocolate cake on its menu. As a rule, the better the restaurant, the better, more elegant and therefore tastier these cakes are. I know this for sure, since lava cake is one of my favorites, and I often order it in restaurants.
There are many recipes for this dessert (even I have three), but I’ll probably start with the original recipe by Jean-Georges Vongerichten from his wonderful book Cooking at Home with a Four-Star Chef, co-written with the author of the culinary book columns of the NY Times newspaper, author and co-author of several cookbooks, host of the culinary television show Mark Bittman. This book is an excellent example of the fusion of the talent of a writer (Mark Bittman) and the high talent of a cook (Jean-Georges Vongerichten).
Returning to the cake, preparing it is very, very simple. A big plus is that before going into the oven, the workpiece can be made in advance and stored in the refrigerator. The main thing is to remove it from the refrigerator about half an hour before cooking so that it reaches room temperature. What's important about this recipe? Quality chocolate! Depending on what kind of chocolate is used here, the cake can become an example of exquisite pastry or something semi-liquid and sugary.
Well, let's get down to business...
Ingredients ( 4 servings )
- 114 gbutter pieces + butter for greasing molds
- 115 ggood quality semi-sweet chocolate pieces
- 2 eggs
- 2 yolks
- ¼ cup sugar
- 2 tsp flour + a little more flour for the molds
- Powdered sugar for serving (optional, Vongerichten has a cake without powdered sugar)
Preparation
Grease the molds (approximately 4 x 120 ml) generously with butter and lightly sprinkle with flour. Shake off excess flour (lightly hit the top of the molds on the countertop or board).
Melt chocolate and butter. This can be done in two ways:
- Place a heatproof bowl with chocolate and butter on top of a saucepan of simmering water. Stir the chocolate until it starts to melt.
- Place butter and chocolate in a small saucepan. Melt over low heat, stirring.
Beat eggs, yolks and sugar with a mixer until creamy.
Mix warm (not hot!) chocolate mixture with egg mixture. Add flour and stir quickly.
Distribute the resulting dough among the molds. (At this stage, the dessert can be stored in the refrigerator for several hours before placing in the oven and serving).
Preheat the oven to 225-230 C (450 F).
Place the dessert molds on a tray and place in the oven for 7-10 minutes. Time is important here. Vongerichten gives 6-7 minutes, and the cakes turn out quite liquid. I like them after 9 minutes, when they are still liquid inside, but in moderation. My husband prefers them after 10-11 minutes. The exact time can be set according to personal taste and knowledge of the oven.
Remove the cakes from the oven. Let stand for about 30-60 seconds. Turn the cake over onto a plate and hold it there for about 10 seconds. After this, carefully lift the mold. (If you're not sure, you can run a thin knife between the cake and the sides of the pan before turning the cake out onto a plate).
Dust lightly with powdered sugar and serve immediately, optionally with a scoop of vanilla ice cream or whipped cream.
Note: 1 cup = 240 ml
Materials on the history of the origin of this cake were prepared based on Wikipedia.
Cook with pleasure!
Nina Fomina, Cookingpalette.net and Cookingcrossroads.com
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Chocolate fondant or, more understandable for a Russian person, a popular French dessert, literally translated as “melting chocolate” (French Fondant au chocolat). He is also known as Lava Cake(the name is used in English-speaking countries), translates as “lava cake,” so this dessert can often be found in Russia under the names “ chocolate lava" or " chocolate volcano" Another name for the dessert that I came across is “ chocolate flan«.
As often happens, they owe their appearance to a simple incident: the cook took his cupcakes out of the oven ahead of time and discovered that they were still liquid inside, and the hot filling flowed out like lava. Despite the mistake, the dessert has become incredibly popular in the best restaurants in the world.
Well, we realized that chocolate fondant aka Gosha, aka Zhora, aka Goga has many names, but the essence does not change. These are simply magical, which I strongly recommend you eat with ice cream!
Ingredients
- dark chocolate 60-80% 100 g
- butter 60 g
- sugar 40 g
- eggs 2 pcs.
- flour 40 g
- salt 1 pinch
Let's first deal with chocolate. I suggest cooking Chocolate fondant with dark chocolate (70-80% cocoa content), and I believe that it is precisely this chocolate that makes ideal cupcakes with liquid filling. The wonderful contrast of hot dark chocolate with sweet cold ice cream is what this was all about, but this, of course, is just my opinion. I have already come across reviews more than once that the cupcakes turned out to be very bitter. So, if you don’t like dark chocolate at all and prefer everything sweet, then take chocolate with a cocoa content of 50-60%. I don't recommend using milk chocolate because... it makes the cupcakes too sweet and doesn’t look as appetizing.
It is also important that the chocolate is of good quality; the fact is that now manufacturers often increase the percentage of cocoa products by adding cocoa powder to chocolate. Good chocolate requires the presence of only cocoa mass (crushed kernels of cocoa beans) and cocoa butter (butter squeezed out of ground cocoa beans) from cocoa products. The dried and crushed cake that remains after squeezing cocoa butter is cocoa powder. It, of course, costs much less than the main cocoa products, and therefore many Russian chocolate manufacturers add cocoa powder to increase the percentage of cocoa products in chocolate, it seems that the composition is not bad, there are no cocoa butter equivalents. But such chocolate, as a rule (depending on the amount of cocoa powder), has poor fluidity, cocoa powder thickens it, and when melted, such chocolate does not become liquid. And accordingly, you most likely won’t be able to create a liquid oozing filling with such chocolate.
And now that everything is probably clear with chocolate, let’s start cooking. From the specified amount of ingredients, 4-6 fondants are obtained (depending on the size of the molds).
Preparation
We prepare all the ingredients. It’s good if the eggs are not very cold, you can take them out of the refrigerator in advance or just keep them in warm water for a little while. 
Break the chocolate into pieces and add butter to it. Melt them in a water bath or in the microwave (be careful not to overheat the mass, otherwise the chocolate may curdle. If melting in the microwave, do not put it in for a long time, remove the bowl with butter and chocolate from the microwave every 10-20 seconds and mix well ). Stir thoroughly until a homogeneous mass is obtained; if it turns out to be very hot, cool it. If at this stage the mass does not become liquid, then either you overheated the chocolate and it curdled, or it is not of very good quality and has poor fluidity. 
Beat the eggs into a mixing bowl, add sugar and salt. 
Mix them until smooth and the sugar and salt are dissolved; you don’t need to beat them too hard, just mix with a mixer, a whisk, or even just a fork. 
Pour the cooled chocolate mixture into the egg mixture and stir. Be sure to make sure that the chocolate-butter mixture is not very hot, otherwise the eggs may curdle. 
Sift the flour into the chocolate-egg mixture. Stir until smooth, but do not stir for too long, because... If you knead for a long time, gluten may be released from the flour and the dough will be dense; the muffins may turn out too dense. 
If you use silicone molds, then simply grease them with a thin layer of butter, but if you use porcelain, ceramic or metal molds, then you should not only grease them with oil, but also sprinkle them with a thin layer of flour or cocoa powder. I like the second option better, because the flour may remain a little on the muffins after baking, which will ruin their appearance, and the cocoa will not be noticeable at all. It will be much easier to remove the finished cupcakes from molds prepared in this way without damaging them. Pour the dough into molds, I got 4 pieces. Place in an oven preheated to 200°C for 7-10 minutes (I remove the cupcakes from the oven when they rise slightly and the center sinks a little inward). 
This is what the finished cupcakes look like, I just turn the cups over onto a plate. 
So, chocolate fondant When ready, serve this dessert right away before it cools down. And don’t forget about my recommendations about ice cream, believe me, it’s hot chocolate cupcakes with liquid filling delicious with a scoop of cold ice cream. Bon appetit! 
Lava cake, molten lava, warm chocolate cake, chocolate fondant, soft chocolate pudding - these are the names of warm, tender chocolate cake.
In 1987, the remarkable American chef of French origin, Jean-Georges Vongerichten, announced that he had invented a new cake based on the famous flourless chocolate cake: he accidentally took the cake out of the oven ahead of time. The cake was warm, with liquid chocolate inside and incredibly delicious. The world-famous French chef and chocolatier Jacques Torres refuted Vongerichten, saying that such cakes were known in France before.
Jacques Torres, who a year later also moved to the USA and whose name is now Mister Chocolate, a respected person, will not just talk like that. Although no direct evidence was provided, the strict American Academy did not accept this invention and awarded Vongerichten the honorary status of popularizing this cake in the United States.
Since then, every decent restaurant has molten chocolate cake on its menu. As a rule, the better the restaurant, the better, more elegant and therefore tastier these cakes are. I know this for sure, since lava cake is one of my favorites, and I often order it in restaurants.
There are many recipes for this dessert (even I have three), but I’ll probably start with the original recipe by Jean-Georges Vongerichten from his wonderful book Cooking at Home with a Four-Star Chef, co-written with the author of the culinary book columns of the NY Times newspaper, author and co-author of several cookbooks, host of the culinary television show Mark Bittman. This book is an excellent example of the fusion of the talent of a writer (Mark Bittman) and the high talent of a cook (Jean-Georges Vongerichten).
Returning to the cake, preparing it is very, very simple. A big plus is that before going into the oven, the workpiece can be made in advance and stored in the refrigerator. The main thing is to remove it from the refrigerator about half an hour before cooking so that it reaches room temperature. What's important about this recipe? Quality chocolate! Depending on what kind of chocolate is used here, the cake can become an example of exquisite pastry or something semi-liquid and sugary.
Well, let's get down to business...
Ingredients (4 servings)
114 g butter pieces + butter for greasing the molds
115g good quality semi-sweet chocolate pieces
¼ cup sugar
2 tsp flour + a little more flour for the molds
Powdered sugar for serving (optional, Vongerichten has a cake without powdered sugar)
Preparation
Grease the molds (approximately 4 x 120 ml) generously with butter and lightly sprinkle with flour. Shake off excess flour (lightly hit the top of the molds on the countertop or board).
Melt chocolate and butter. This can be done in two ways:
Place a heatproof bowl with chocolate and butter on top of a saucepan of simmering water. Stir the chocolate until it starts to melt.
Place butter and chocolate in a small saucepan. Melt over low heat, stirring.
Beat eggs, yolks and sugar with a mixer until creamy.
Mix warm (not hot!) chocolate mixture with egg mixture. Add flour and stir quickly.
Distribute the resulting dough among the molds. (At this stage, the dessert can be stored in the refrigerator for several hours before placing in the oven and serving).
Preheat the oven to 225-230 C (450 F).
Place the dessert molds on a tray and place in the oven for 7-10 minutes. Time is important here. Vongerichten gives 6-7 minutes, and the cakes turn out quite liquid. I like them after 9 minutes, when they are still liquid inside, but in moderation. My husband prefers them after 10-11 minutes. The exact time can be set according to personal taste and knowledge of the oven.
Remove the cakes from the oven. Let stand for about 30-60 seconds. Turn the cake over onto a plate and hold it there for about 10 seconds. After this, carefully lift the mold. (If you're not sure, you can run a thin knife between the cake and the sides of the pan before turning the cake out onto a plate).
Dust lightly with powdered sugar and serve immediately, optionally with a scoop of vanilla ice cream or whipped cream.
Note: 1 cup = 240 ml
Materials on the history of the origin of this cake were prepared based on Wikipedia.
This is such a boring name they came up with for a dessert for which the definition “food of the gods” would be insulting. Amazing, indescribably delicious and impossibly chocolatey... I think my brain will explode from the inability to find the right words to convey the taste and aroma of this amazing recipe. Yes, and this is not necessary. Those who have at least once tried this miracle will understand me. And to those who have not tried, I will say: “You should try this!
But before we run to the kitchen, let’s figure out what kind of animal this “fondant” is. This wonderful chocolate dessert has several names, the most common of which are fondant(from fr. fondant- melting) and lava cake(everything is clear with lava, I think :). Other variations are based on the use of these words in combination with pudding And molten. I don’t know why, but I really like using the French name, it sounds tastier :) And in my favorite coffee shop this dessert is generally called “chocolate flan”. I don’t know what this has to do with flan, which doesn’t have a hint of chocolate or a liquid center...
This does not change the essence, fortunately, and in the end you still end up with a chocolate portioned dessert with a liquid center. This dessert is certainly baked in small serving bowls (in English-speaking environments they are called ramekin) and served immediately. Usually, in addition to the fondant, there is a scoop of ice cream (vanilla is best, no doubt about it) and berry syrup, as well as fresh mint leaves for decoration. Fondant dough contains four main ingredients. These are sugar, eggs, butter and, of course, chocolate. You can knead the dough in at least two ways. There is nothing at all complicated in the cooking process itself. The most important thing to know is how your oven works. For fondant, the temperature and baking time are very critical, otherwise you risk getting an ordinary chocolate cake, which will be delicious, of course, but all the chic will be lost. More precisely, it will be too baked.
I must say, there are many fondant recipes on the Internet and they are all different. Because This is one of my favorite desserts, so I approached the choice of recipe very carefully, compared a lot, searched again and again and... the first time it turned out just delicious, but nothing more, unfortunately. I had already decided that this was “not my thing”, and I would have to enjoy dessert only during not very frequent visits to the coffee shop. And then... then I saw a fondant recipe in Lyudochka’s magazine. And I thought, I wasn’t, I’ll do it again! Moreover, Lyudin’s recipe differed very favorably from those I had previously seen in that it contained a much smaller number of eggs. Not that I'm all for healthy eating (with so much chocolate, duh), but recipes that call for a lot of eggs make me wary. I make exceptions only for biscuits and Easter cake dough.
And Luda has not a recipe, but perfection, just what I was looking for. I made only a few changes (there is no limit to perfection, right?) and increased the proportions - such things cannot be cooked in our house in small quantities. I tested the recipe twice, finally came to an understanding with the oven and now I’m ready to talk about it :))
So on 4 servings chocolate fondant we need:
250 g chocolate (take either all bitter, or 50/50 with at least 56% dark, but not milk)
3 eggs
60 g sugar (you can increase it if you don’t like bitterness)
60 g flour
70 g butter at room temperature
2 tsp vanilla extract
2 tsp alkalized cocoa powder - added to give a darker color
1-2 tsp. rum or cognac if desired (I had Vana Tallinn liqueur and this combination is simply magical)
4 heat-resistant molds with a volume of no more than 200 ml. If you don't have these, you can bake in a metal muffin tin.
1. Preheat the oven to 220°C. This is the right temperature for my oven. Luda baked at 200°C. If in doubt, try at a lower temperature first and if after 3-5 minutes you see that your fondant is not rising, increase the temperature.
2. Melt the chocolate in a water bath, remove from the stove and let cool.
3.
Beat butter with sugar (you can use a fork), add eggs (pre-mixed), flour, vanilla extract, mix thoroughly. Add melted and cooled chocolate and knead the dough until smooth.
4.
Grease the molds with oil and fill them with dough, but no more than half full. Bake for 12-14 minutes. If you have small shapes, 7-9 minutes will be enough. The readiness of the fondant can be easily determined by its appearance - it should rise well, the top should look baked.
I brought the fondant to the point where it cracked on top and through these cracks it became noticeable how the chocolate was bubbling. At the first sign of readiness, immediately remove the dessert from the oven, let it stand in the pan for 1 minute, run a knife along the sides of the pan and turn it over onto a plate. You can knock on the bottom, but carefully so that your fondant does not flop with all its force and the chocolate does not flow out prematurely.
Everything is ready. A small piece of bliss on your plate and a great mood are guaranteed! True... this dessert has one drawback, a very significant one - it is impossible to eat more than one serving, no way. Therefore, I put two molds in the refrigerator, at the same time deciding to check whether this would make the fondant worse.
The next morning, I warmed up the dessert a little in the oven at 60°C and... again I enjoyed the wonderful, simply wonderful taste :))) Of course, the chocolate lava no longer flows out so quickly, but the liquid center still remained liquid. Therefore, you don’t have to be afraid and leave the fondant “for later.”
That's all, I guess. May you have chocolate dreams today :))
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