Start with the flourless chocolate cake, that's made from egg, butter, chocolate, and sugar!!!
Top with chocolate cream, which adds a creamy texture to our cake.
Cover with rich chocolate sauce and finish with a thick layer of cocoa powder to level up the bitterness.
The taste of this cake will depend on the chocolate that you use. If you love the bitter taste of chocolate, I suggest 70% but for many people, 57-60% is quite good.
If you want the cocoa powder to stay beautiful, sprinkle it over the cake just before serving.
We have so many problems in Thailand ^^", but I hope that everything will be better soon.
Chocolate Lava Cake
Makes 15 cm cake
Flourless Chocolate cake
75 g ....................... Dark Chocolate
45 g ....................... Unsalted butter
20 g ....................... Granulated sugar
.............................. Pinch of salt
2 ........................... Egg yolks (40 g)
2 ........................... Egg whites (60-65 g)
35 g ....................... Granulated sugar
Chocolate cream
30 g ....................... Dark Chocolate
70 g ....................... Whipping cream
80 g ....................... Whipping cream
Chocolate sauce
45 g ....................... Milk
25 g ....................... Whipping cream
15 g ....................... Granulated sugar
8 g ......................... Unsalted butter
70 g ....................... Dark Chocolate
.............................. Cocoa powder for sprinkle over the cake
Preheat an oven to 180℃
Line the base of 15 cm. with baking paper.
Put the chocolate and butter into a bowl, heat in a microwave (600W)
for 1 minute.
Stir until the chocolate melt put the 20 g of the sugar into the bowl and mix to combine.
Let the mixture cool for 15 minutes.
Put the egg yolks into the bowl.
Put the egg whites into a bowl of the stand mixer.
Use a wire whisk to beat the egg white.
Add the sugar gradually.
Beat until firm peaks form.
Fold 1/3 of meringues into the chocolate bowl.
Then fold the rest of the meringues by diving them into 2 additions.
Pour the batter into the prepared pan.
Bake in 180℃ Preheated oven for 40-45 minutes.
Let the cake cool completely in the pan.
Make the chocolate cream:
Put the chocolate into a bowl.
Heat 70 g of the whipping cream in a microwave (600W) for 30-40 seconds.
Pour the hot whipping cream into the chocolate bowl and stir until the chocolate melt.
Pour 80 g of the whipping cream into the bowl and whisk to combine.
Refrigerate for at least 2 hours.
Beat the cream until soft peaks form.
Spread the cream over the cake and refrigerate for at least 2 hours.
Make the chocolate sauce:
Put the milk, whipping cream, and sugar into the saucepan.
Place over low heat until the mixture becomes to boil.
Put the butter and chocolate into the saucepan and stir until the chocolate melt.
Pass the mixture through a sieve into a jug.
Let it cool completely (or about 25℃).
Pour the chocolate sauce over the cake.
Sprinkle the cocoa powder over the cake before serving.
Chocolate Lava Cake