May Birthday: Molten Chocolate Lava Cakes ~ 軟心岩漿巧克力蛋糕

The weather been quite nice for the last couple days and I hope it will stay this way or at least until my vacation is over. You see, the sun fuels me to do things like to mow the lawn, trim the trees, take Yumi out to the park and of course, make desserts ^^

I told myself that I have to be more on time with the birthday sweet post so here I am (though not on the 1st day of the turn of the month but at least a bit earlier than my previous post time…hehehe)

My family and neighbors seems to be enjoying quite a few chocolaty desserts lately – from triple mousse to chocolate macaroons to this molten lava cake - I’m happy to make chocolate desserts anytime too =) I had this cake a few times before attempting to make it myself. I must say that Galaxy Desserts’ version is by far the best one yet. A friend of mine used to work there and she used to bring many tasty desserts for me and others to sample. I missed that so much! I was so smitten by their lava cake! Soooo supremely rich and chocolaty! It gives me a fizzy warm feeling with it’s every bite. Another friend of mine whose birthday is in May also is a fan so I decided to make it as this month’s birthday sweet (happy birthday, Caroline!).


I found the recipe on the food and wine website and it was by Chef Jean-Georges Vongerichten. To learn more about him, click here. I like this recipe above others because it is simple. Many recipes I found in my books said to make the batter and a ganache core but this one is just the batter so it doesn’t take up a day to bake. Whenever this cake is served, it is usually accompany by ice cream or raspberry/strawberry sauce. I decided to try a more interesting combo; something I have never tasted before, candied beet that is! I first saw it in Marcus Samuelsson’s Aquavit: And the New Scandinavian Cuisine, and to be honest, I didn’t know if the taste will overpower the cake but I was drawn to that pretty magenta color and thought it would be a nice contrasting color to chocolate! I must say I was pleased with the result. These candied beets underlined the sweetness of the chocolate. I don’t even know how to describe the taste. Lets just leave it as delicious =D

Molten Chocolate Lava Cakes
Makes four 6oz cakes

4 ounces unsalted butter
6 ounces bittersweet chocolate, finely chopped, preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour

I thought you should know:
- I prefer to use cocoa power to flour the ramekins to avoid any white residue.
- During the cold days, you may add half teaspoon of each nutmeg and cinnamon for a spicy variation.
- The batter can be made a day ahead. Refrigerate the batter and just bring to room temperature before baking.
- The baking time may vary according to brand of oven so please check often.

Prep:
- Sift the flour.
- Chop the chocolate into tiny pieces.
- Preheat the oven to 450F/225C.

Butter and lightly flour the ramekins with cocoa powder. Tap out the excess flour. Set the ramekins on a baking sheet.

Place a heatproof bowl over simmering water; melt the butter with the chocolate. In another bowl, beat the eggs with the egg yolks, sugar and salt with a mixer at high speed until thickened and pale.

Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft.

Let the cakes cool in the ramekins for 1 minute, and then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.


Candied Beets
Makes 1 cup (I modified the recipe from the original)

1 large or 2 small beets, trimmed and peeled
½ stalk fresh lemongrass, lightly smashed and cut into half
1 cup sugar
¼ cup freshly squeezed lemon juice
1 ¼ tbs honey

Slice the beets into ½-inch-thick rounds then cut into ½ -inch dice. Tie up the lemongrass in a piece of cheesecloth.

Combine the beets, cheesecloth bag, sugar, lemon juice, and honey in a medium saucepan. Bring to a simmer, stirring to dissolve the sugar, then reduce the heat and simmer gently for 30 minutes, until the beets are soft.

Transfer the beets and cooking liquid to a bowl or other container; discard the cheesecloth bag. Let the beets cool in the liquid, then refrigerate until needed.


天氣是主宰我進廚的最大原因﹐而最近天氣還真好﹐害我放假的這段時間都窩在廚房裡。這麼勤快﹐其實還有一個原因就過去每月的祝賀文都沒在月份交接時給post上來﹐還挺內疚的。所以我在努力的趕﹐結果當然還是遲到了。不過還是比之前早一點點。有進步啦 =)

最近家人及鄰居常吃到我做的巧克力甜點(是幸福還是不幸呢)- 巧克力三重奏、巧克力馬卡龍等 - 當然我對巧克力是樂止不疲的﹐所以五月份的生日sweet還是巧克力。。。呵呵呵。。。就是這個軟心岩漿巧克力蛋糕﹗自己嘗試做之前已吃過挺多家的出品﹐而Galaxy Desserts的是我的最愛﹗以前有個朋友在那裡打過工﹐托她的福就常常吃到星級的甜點而且還免費﹗他們的軟心岩漿巧克力蛋糕質地非常濃郁又甜度適中﹐一吃傾心﹗除了我對它著迷﹐有個五月生日的朋友也是它的粉絲(超級哪種) ﹐所以我選擇做這個給她celebrate﹗

蛋糕的食譜來自這裡。出自名廚Jean-Georges Vongerichten之手。他有寫blog ﹐有興趣的朋友去那裡走走吧。棄其他而取Jean-Georges的食譜是因為不用分別製作餡心及蛋糕體。簡單很多的說。這蛋糕最常搭配冰淇淋或是酸酸的果漿食用﹐我想來點不一樣的。我在翻Marcus Samuelsson的Aquavit: And the New Scandinavian Cuisine時看到他做的糖漬*甜菜根及漿料搭著巧克力蛋糕﹐那深紫色的顏色好漂亮﹐當下就決定要做看看。因為從未吃過甜菜根做的料理﹐有一點擔心味道可能和巧克力不搭(雖然Marcus Samuelsson在書裡強調這組合充滿火花)。結果哩? 我不會形容耶(?)﹗只能說美味極了﹗﹗﹗


軟心岩漿巧克力蛋糕
4個6oz蛋糕

4oz 無鹽奶油　
6oz 苦甜巧克力　
2個 全蛋　
2個 蛋黃　
¼ 杯 砂糖
¼ 茶匙 鹽
2 湯匙 中筋麵粉

要注意什麼呢?
- 我喜歡在烤巧克力類蛋糕時用可可粉抹模具﹐這樣就不會怕麵糊不均勻時看到殘留的麵粉。
- 喜歡辛辣口味的可加肉桂粉、肉豆蔻粉各½ 茶匙。
- 這個麵糊可提前一天準備。麵糊做好後放冰箱冰著﹐烤前回室溫就可。
- 烤箱應不同制造商﹐溫度有異哦﹗記住烘烤時間只是參考而以﹗

事前準備:
- 將麵粉過篩﹐備用。
- 將巧克力切碎。
- 將一烤架移到烤箱中間﹐烤箱預熱至450°F/225°C。

Ramekins抹上厚厚的奶油﹐灑上可可粉後倒出多餘後﹐放烤盤上備用。將切碎後的巧克力和奶油混合放進一個耐熱的碗裡。將碗放小鍋上隔熱水融化﹔注意碗不要沾到水。在另一碗裡加入全蛋、蛋黃、砂糖、鹽﹐用電動打蛋器用高速打發至濃稠變淡黃色為止。

將融化的巧克力攪打至呈順滑後和過篩的麵粉一起加入蛋糊裡﹐用橡皮刀源邊往下刮翻拌勻。將麵糊舀入Ramekins中至七分滿。放進預熱過的烤箱裡﹐烘烤約12分鐘至中心明顯還沒烤好但蛋糕邊用竹籤插入拔出時不會沾黏為止。

從烤箱取出﹐擺在網架上放涼約一分鐘。碟子放ramekins上﹐翻轉倒扣脫模。碟裡舀入一湯匙甜菜根甜漿﹐再在蛋糕上擺一些糖漬甜菜根﹐石榴籽做裝飾。現做現吃﹗

*Beets/甜菜根為圓潤的深紫紅球型，含有豐富的鉀、磷及容易消化吸收的糖，可促進腸胃道的蠕動。甜菜根中具有天然紅色維他命B12及鐵質。肉質細緻帶有甜味，風味佳。適涼拌、醃漬。

糖漬甜菜根 - 1杯份量

1顆大的或2顆小的 甜菜根*
½ 根 香茅
1杯 砂糖
¼ 杯 鮮檸檬汁
1¼湯匙 蜜糖

把甜菜根洗乾淨﹐抹乾﹐去蒂﹐橫的切成約5片﹐再切丁。香茅切成兩段﹐再用刀背輕拍搗爛﹐用紗布果著再用繩子綁起來。將甜菜根、紗布袋、砂糖、鮮檸檬汁及蜜糖放進小鍋裡﹐開中火煮沸﹐不時攪拌待砂糖融化後﹐轉小火繼續煮30分鐘﹐離火。丟掉紗布袋﹐在常溫中放涼後﹐放冰箱冷藏存放。糖漬甜菜根倒進密閉容器中﹐可冷藏存放一個星期。