lumiere the restaurant: Molten Valrhona Chocolate Cake with Rum Caramel & Vanilla Ice Cream
Molten Valrhona Chocolate Cake with Rum Caramel & Vanilla Ice Cream
Ingredients
10 1/2 ounces butter (8 ounces & 2 1/2 ounces butter)
9 1/2 ounces Valrhona Manjari Chocolate, coarsely chopped
2 eggs
6 egg yolks
3/4 cup sugar (1/4 cup & 1/2 cup sugar)
1/4 teaspoon salt & pinch of salt
3 tablespoons water
1/4 cup dark rum
Vanilla ice cream (Ben & Jerry’s, Haagen Daz)
Directions
Melt the butter and chocolate separately over two double boilers. Remove both from heat when their temperatures reach 110º. Meanwhile, gently whisk together the eggs and yolks. Add 1/4 cup of sugar and a pinch of salt, stirring to combine. Slowly drizzle the chocolate into the egg mixture, stirring as you pour. Slowly add 8 ounces of butter, continuing to stir gently. Do not over mix (no air bubbles allowed).
Pour the batter into 4 greased ramekins or soufflé cups. Bake for 10 minutes in a convection oven set to 300º and low fan. Remove from the oven, let cool slightly and turn out.
Bring 1/2 cup of sugar, 1/4 teaspoon salt, and water to an amber caramel and then stop cooking. Add 2 1/2 ounces of butter. Remove from the heat and slowly add the rum.
Place each chocolate cake in the center of 4 plates. Drizzle with the rum caramel sauce and top with your favorite vanilla ice cream.
10 1/2 ounces butter (8 ounces & 2 1/2 ounces butter)
9 1/2 ounces Valrhona Manjari Chocolate, coarsely chopped
2 eggs
6 egg yolks
3/4 cup sugar (1/4 cup & 1/2 cup sugar)
1/4 teaspoon salt & pinch of salt
3 tablespoons water
1/4 cup dark rum
Vanilla ice cream (Ben & Jerry’s, Haagen Daz)
Directions
Melt the butter and chocolate separately over two double boilers. Remove both from heat when their temperatures reach 110º. Meanwhile, gently whisk together the eggs and yolks. Add 1/4 cup of sugar and a pinch of salt, stirring to combine. Slowly drizzle the chocolate into the egg mixture, stirring as you pour. Slowly add 8 ounces of butter, continuing to stir gently. Do not over mix (no air bubbles allowed).
Pour the batter into 4 greased ramekins or soufflé cups. Bake for 10 minutes in a convection oven set to 300º and low fan. Remove from the oven, let cool slightly and turn out.
Bring 1/2 cup of sugar, 1/4 teaspoon salt, and water to an amber caramel and then stop cooking. Add 2 1/2 ounces of butter. Remove from the heat and slowly add the rum.
Place each chocolate cake in the center of 4 plates. Drizzle with the rum caramel sauce and top with your favorite vanilla ice cream.
