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How to plate Chestnut Molten Lava Cakes.

Watch the plate to ramekin technique…

[youtube]http://www.youtube.com/watch?v=9jw52ypIrvM[/youtube]

Bon Appétit!

 

CHESTNUT MOLTEN LAVA CAKES

 

This is my favorite dessert! You won’t find this outstanding recipe anywhere across the country! This true French recipe is from Corsica, where chestnuts are abundant! You can serve a French Muscat with this delicate cake! Be ready to be amazed!

 

Preparation: 30 min; Baking time: 10 min.

Serving 4

 

5.3 oz of chestnut spread

3.5 oz of unsalted butter + more for the molds

2 large eggs + 3 egg yolks

1/8 cup of sugar

¼ cup of flour + more for the molds

1 tsp of yeast

 

Bring the chestnut spread luck warm in a little sauce pan on low heat.

Put it in a standing mixer and add the butter brought at room temperature. Combine.

Add, one by one, the eggs, egg yolks and sugar. Mix 10 minutes.

Add the yeast and the sifted flour, combining gently.

 

Preheat the oven to 430 degrees F.

Set the preparation into 4 buttered and floured molds and refrigerate 10 minutes.

Take the molds out of the refrigerator and bake 10 minutes.

Serve with vanilla ice cream, praline crunch and Confectioners ‘sugar.

Bon Appétit!