 | |
| Alternative names | mi-cuit au chocolat, Lava cake, chocolate lava cake, molten chocolate lava cake, volcano cake |
|---|---|
| Course | Dessert |
| Place of origin | France |
| Main ingredients | Butter, eggs, sugar, chocolate |
Molten chocolate cake is a French dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center,[1] and it is also known as mi-cuit au chocolat, chocolat coulant ("flowing"),[2] chocolate lava cake, or simply lava cake.[3] It should not be confused with fondant au chocolat, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate (but not on the plate).[4]
History
French chef Michel Bras said that he invented the cake in 1981, after two years of experimentation, with his original inspiration being a family group warming themselves up after a skiing trip by drinking hot chocolate.[5] French chef and chocolatier Jacques Torres confirms that such a dessert existed in France in the 1980s.[3]
French chef Jean-Georges Vongerichten, for his part, said that he invented the dish in New York City in 1987. He recalled pulling a chocolate sponge cake from the oven before it was done and finding that the center was still runny, but warm with both a good taste and texture.[3] He has been credited with popularizing the molten chocolate cake in the United States, where it became an almost de rigueur inclusion on high-end restaurant dessert menus in the 1990s.[3][6]
The two recipes are not at all similar, even though the resulting dish is. Bras's recipe is made in two parts: a frozen ganache core, covered by a rice starch dough, and baked in a mold. Vongerichten's recipe is simpler: a chocolate cake batter made from normal flour, baked briefly in a very hot oven. The flowing chocolate center is therefore arrived at differently in the two recipes, but Vongerichten's has proved more popular, being easier to reproduce.[2]
Preparation
Molten chocolate cakes characteristically contain five ingredients: butter, eggs, sugar, chocolate, and flour.[3] The butter and chocolate are melted together, while the eggs are either whisked with the sugar to form a thick paste, producing a denser pastry, or separated, with the white whipped into a meringue to provide more lift and a lighter result. A tablespoon of strong coffee is sometimes added to enhance the chocolate flavor. Vanilla extract, salt, and cinnamon are additionally recommended in some cases to add extra flavor.[7]
The cakes are typically baked in individual portions in ramekins, or brioche molds. However, there are a number of creative variations in chocolate lava cakes or molten chocolate cakes such as preparing the cakes in a coffee or tea mug. A variation of the cake can be prepared in a microwave oven.[8]
A scoop of ice cream, fresh fruit, a drizzling of fruit and/or chocolate sauce, and dustings of powdered sugar are typical enhancements. Mint leaves are sometimes used as a garnish.
See also
References
- ↑ "Chocolate fondant". Retrieved 6 May 2014.
- 1 2 Myhrvold, Nathan (2011). Modernist cuisine : the art and science of cooking. Chris Young, Maxime Bilet, Ryan Matthew Smith, Cooking Lab (1st ed.). Bellevue, Wash.: Cooking Lab. p. 15. ISBN 978-0-9827610-0-7. OCLC 711381030.
- 1 2 3 4 5 Machlin, Sherri (23 August 2011). American Food by the Decades. ABC-CLIO. p. 226. ISBN 978-0-313-37699-3.
- ↑ "Chocolate fondant". Archived from the original on 7 January 2019. Retrieved 1 January 2018.
- ↑ "Molten chocolate - Bras Restaurant". www.bras.fr. Retrieved 15 September 2022.
- ↑ Josh Chetwynd (1 May 2012). How the Hot Dog Found Its Bun: Accidental Discoveries and Unexpected Inspirations That Shape What We Eat and Drink. Lyons Press. pp. 41–43. ISBN 978-0-7627-8529-2.
- ↑ "Chef John's Chocolate Lava Cake". AllRecipes.com. Retrieved 14 April 2018.
- ↑ "Chocolate Cake in a Mug". Food Network. Retrieved 14 April 2018.
