Luna
Cassayas
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Chocolate Treats

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Molten Lava Cake with
Chambord Truffle Center

"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

“You have given chocolates before, just never like this. We bring you a
delectable assortment of top quality French chocolates in a collectible
wooden box: a sophisticated and unforgettable gift!” 

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 
Chocolat, Paris
Gracey, Katharine
Buy this Mounted Print at AllPosters.com

Twilight Cafe
McBride, Danny
Buy this Art Print at AllPosters.com

"All I really need is love, but a little chocolate now and then doesn't hurt!"
~ Lucy Van Pelt, in 'Peanuts' by Charles M. Schulz

Molten Lava Cake with Chambord Truffle Center
La Vie de Chambord
www.chambordonline.com

Truffle Center:
3/4 cup heavy cream
8 ounces semisweet chocolate, chopped
2 ounces Chambord [black raspberry liqueur]

Cakes:
5 ounces unsalted butter, cut into pieces
2/3 cup all-purpose flour
1/2 cup Valrhona cocoa powder
8 ounces semisweet baking chocolate, coarsely chopped
3 large eggs
2 egg yolks
1/2 cup granulated sugar
Pulp of 1 vanilla bean

Truffle Center: Heat heavy cream to a boil and pour over chopped chocolate. Let sit for 2 minutes. Whisk in Chambord until smooth. Pour onto a sheet pan [baking sheet] lined with parchment paper. Place in the freezer for 10-15 minutes or refrigerator for 30 minutes until set. Once set, portion ganache
into twelve one-ounce portions (about 1 heaping tablespoonful). Round the ganache into balls, using your hands. Freeze until cakes are ready.

Cakes: Preheat oven to 325 degrees F. Grease a 12-cup nonstick muffin pan with butter. Sift flour and cocoa powder together and set aside. Melt the chocolate with the butter over a double boiler. Place the eggs, yolks, sugar and vanilla pulp into a [standing-mixer] bowl fitted with a paddle attachment. Beat at medium speed until mixture is slightly frothy. Add the melted chocolate mixture at medium speed and mix until combined. Continue to mix at low speed, adding the sifted ingredients until smooth. Portion into the prepared muffin pan evenly. Bake for 5 minutes. Remove pan and plug the truffle
insert into the center of the cake about halfway down. Return pan to oven
and bake for 15-17 minutes. Check cake for doneness in cake pan (not
truffle center). Allow to cool slightly and unmold.

 
Featured Archive Recipes:
Thomas Keller's Molten Chocolate
Chocolatier's Molten Chocolate Cake
Elizabeth David's Flourless Chocolate Cake
Nigella's Chocolate-Coffee Volcano
Chef Keegan's Chocolate Decadence Cake
Chocolate Molten Soufflé (Commander's Palace)
Chocolate Soufflé Cakes with White Chocolate Sauce
Julia Child's Reine de Saba (Queen of Sheba)
Maida Heatter's Chocolate Serendipity
Spago's Chocolate Truffle Cake