Chocolate Lava Cake, part 2 朱古力心太軟,下集

It really bugs me that the lava cake I made last time did not really flow out. It tasted good but did not have the effect that I aimed for. After doing some research, I learned that in order for the luscious liquid center to flow, the ganache has to contain chocolate which has a certain percentage of cacao content.



The magic number is between 60-62%. Lower than 60%, the ganache is difficult to harden for shaping into a ball, higher than 62%, its flowing consistency decreases. Last time the bittersweet I used was 72%, way higher than 62%. No wonder it didn't flow out easily!

This has became my chocoholic family's favorite !

Recipe modified from Rose's Heavenly Cakes by Rose Beranbaum

make 8-9 3-ounce ramekins

Ganache centers:
58g/2 oz dark chocolate 60-62 % cacao
87g/¼ c plus 2 tbsp heavy cream


they are chips, no need to do chopping

Put the cream and chips in a bowl and microwave in 15-second intervals until completely melted. Let cool and refrigerate at least a few hours until firm.

Cake Batter

43g/1.5oz 60-62% dark chocolate
21g/¼ c unsweetened cocoa powder
42g/3 tbsp unsalted butter
2 tsp Grand Marnier or other liquor, optional
3 large eggs, separated
43g/ 3 tbsp heavy cream
½ tsp cream of tartar
44g/ 3.5 tbsp sugar

1)  Spray the ramekins or small bowls liberally with oil and dust evenly with flour.
2)  Preheat oven to 400⁰F.
3)  Microwave the chocolate, cocoa powder and butter in 15-second intervals, stirring in between, until melted.
4)  Slightly whisk the egg yolks with heavy cream. Mix with the cooled chocolate mixture.

5)  Beat egg whites until frothy, add cream of tartar and beat until it holds soft peaks. Add sugar and continue beating until the peaks are firm.
6)  Scoop some egg white to mix with the egg mixture to lighten. Fold the mixture back into the white until no white is seen.
7)  Fill the prepared ramekins ¾ full. Scoop a ganache ball and gently place in the center. Don't push it down.
8)  Bake for 10 minutes.
9)  Let cool for 5-10 minutes and carefully unmold onto a serving plate.

Notes:

1)  The cake is best served warm but it also can be unmolded and refrigerated overnight. When ready to serve, microwave for 10-15 seconds until warm to touch. The chocolate center will still flow out. This is the overnight one after 15 seconds in the microwave:

2)  Make sure the ramekins are well oiled and floured to ensure easy release. Baker's joy (baking spray with flour) is handy to do this job.

心太軟  (下集)

上次做的心太軟雖然味道好,但沒有做到預期的效果,令我心思思...經過我尋根究底之後, 大有收獲,真開心! 原來要做到個心可以流出來,用來做巧克力心的朱古力含量不能太高, 要在60-62%之間。高於62%, 因太濃, 朱古力心不易流出, 低於60%, 便太稀, 很難形成球狀, 放入蛋糊內。上次我用的是72%, 所以便失敗了。

經一事,長一智 !!

可以做八至九個三安士容量的小碗

朱古力心材料

58g  黑朱古力60-62%

87g  重奶油

用碗盛起朱古力及奶油, 放入微波爐15秒, 攪勻,再放入, 直至朱古力完全溶, 放入雪柜直至硬身。

蛋糕材料

43g    黑朱古力60-62%

21g    無糖唂古粉

42g    無鹽牛油

3隻    蛋

43g    重奶油

2茶匙 橙酒,隨意

半茶匙 他他粉

44g  糖

1)  小碗塗油再灑粉備用, 預熱焗爐至400⁰F。

2)  將朱古力、唂古粉及牛油放碗內, 入微波爐加熱至溶, 加橙酒, 待涼。

3)  蛋黄加奶油攪勻, 再加巧克力溶液, 攪勻。

4)  蛋白打起, 加他他粉繼續打, 加糖打至企身。

5)  將少許蛋白打入蛋黄攪勻, 再放同蛋白內輕手攪勻, 放入小碗至七、八成滿。

6)  用小匙將朱古力心挖成小球, 輕輕放入碗中心, 但不須推下。

7)  放入焗爐, 焗10分鐘。

8)  出爐後放涼約十分鐘便可倒模享用。

注意事項:

1)  這個食譜蛋糕焗後可以放一晚雪柜, 食時放微波爐灯15秒便可享用, 繼續有流心效果。

2)  小碗記要小心塗油及灑粉, 否則很難脫模 !