Pastry Chef Hồng Ly of Sheraton Hanoi Hotel
Crafted by the talented Pastry Chef Nguyễn Thị Hồng Ly, this indulgent cake features a delicate exterior that gives way to a warm, velvety chocolate centre. As a part of Hemispheres Steak & Seafood Grill restaurant’s menu, this dessert is a must-try for any discerning pudding enthusiasts.
Ingredients:
- Dark chocolate: 400g
- Butter 200g
- Egg: 6pcs
- Sugar: 105g
- Flour: 80g
- Whipping cream: 300g
Molten Chocolate Lava Cake
Preparation:
Melt the chocolate and butter:
- In a double boiler or microwave, melt the dark chocolate and butter together, stirring constantly until the mixture is smooth and well-combined. Set aside to cool slightly.
Prepare the egg mixture:
- In a separate bowl, lightly beat the eggs and sugar together until the sugar has dissolved and the mixture is pale and fluffy.
Add the flour:
- Sift the flour into the egg mixture and gently fold it in, being careful not to overmix and create any lumps. Slowly pour the melted chocolate-butter mixture into the egg-flour mixture, folding it in gently until fully combined.
Fold in the whipped cream:
- In a separate bowl, whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the chocolate batter until just combined.
Chill the batter:
- Pour the batter into a baking dish or individual ramekins. Cover and refrigerate for about 2 hours to allow the batter to set.
Bake the cakes:
- Preheat the oven to 180°C (350°F).
- Bake the chilled batter for 10 minutes, or until the edges are set but the centre is still soft and molten.
To serve:
- Carefully unmould the cakes onto plates.
- To complete the indulgence, serve the lava cakes with a raisin rum cream, a vibrant wild strawberry sauce, and a drizzle of rich red wine – a symphony of flavours that perfectly balance the intensity of the chocolate!
The dessert is featured in the restaurant’s new menu. Kindly reach out to +84 904 850 995 (Mr Quốc Anh) or anh.phung@marriott.com for reservation. VNS
OVietnam