Chocolate Lava Cake w/ Poached Pear - Bruno Albouze - THE REAL DEAL
Chocolate Lava Cake Pear Recipe / Gluten Free.
5 ounces (150g) dark bittersweet chocolate 70%, preferably Valhrona Guanaja
1 stick (113g) unsalted butter
2 ea. (100g) large eggs
1/2 cup (100g) granulated sugar
1/3 cup (50g) corn starch or potato starch.
4 ea. poached pears. (Watch Poire Belle Helene video to learn how to make poached pear in spicy peloncillo orange syrup).
Preheat oven to 450ºF (230ºC). Butter 4 pastry rings or ramekins. In a water-bath over simmering water, melt the chocolate and butter until smooth; do not over heat. Remove from heat. Meanwhile beat eggs with sugar until foamy. Add starch and the chocolate mixture. Scoop the batter half way up into the prepared molds. The chocolate batter can keep up to 5 days in the refrigerator and frozen for weeks.
Pre-bake cakes for 8 minutes or until the sides of the batter has set around edges but jiggles slightly in the center. Remove from the oven and top each cake with a poached pear. Put lava cakes back in the oven for another 5 minutes. Serve warm with whipped cream and vanilla ice cream if desired. Enjoy!
Chocolate Lava Cake w/ Poached Pear Recipe - Bruno Albouze - THE REAL DEAL
Posted on 12/08/2015 at 12:12:00 PM