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Le Cordon Bleu News, 02/13/2013
Soft-centered chocolate cake, strawberry coulis and caramelized pistachios
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Valentine's Day recipe

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About this recipe

This molten chocolate dessert is the ultimate in decadence to impress your loved one this Valentine’s day.

Recipe - Soft-centered chocolate cake, strawberry coulis and caramelized pistachios

Serves: 6

Preparation time: 40 minutes

In this recipe:

  • pistachios
  • strawberries
  • dark chocolate
  • cocoa powder
  • eggs

 

Ingredients
6 x 4.5 cm diameter x 4.5 cm high molds
Caramelized pistachios
50 g sugar
50 g shelled unsalted pistachios
Strawberry coulis
100 g strawberries, hulled
20 ml water
30 g sugar
Soft-centered chocolate cake
150 g dark chocolate, chopped
150 g butter
3 eggs
4 egg yolks
150 g powdered sugar
45 g flour
45 g unsweetened cocoa powder
- - - - - - - - - - -
unsweetened cocoa powder for the molds
Decoration
powdered sugar
125 g strawberries, hulled and cut into two

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Method
  1. Caramelized pistachios: Place the sugar in a small saucepan over medium heat. Do not stir. Once a golden caramel color is obtained, remove from heat. Using a toothpick, dip the pistachios and coat lightly in caramel. Set aside to dry on parchment paper removing the toothpick (being careful not to touch the hot caramel).
  2. Strawberry coulis: In a food processor or with a hand blender, purée the strawberries, water and sugar, and then strain through a fine china cap sieve. Refrigerate.
  3. Preheat the oven to 180?C.
  4. Soft centered chocolate cake: Line molds with parchment paper. Place a disk of parchment paper the size of the molds in the bottom of each one and a double-thick band of paper to stand 3 cm above the rim of the molds. Dust with unsweetened cocoa powder. Melt the chocolate over a saucepan of simmering water (bain-marie). Remove from heat, add butter and mix well. Whisk the eggs and egg yolks and strain through a fine china cap sieve into the chocolate mixture, stir to combine. Sift the sugar, flour and unsweetened cocoa powder into the chocolate mixture, stir to combine. Transfer to a piping bag fitted with a large plain tip and fill the prepared molds. Bake in the oven until the tops are set and coming away from the sides, about 5 to 8 minutes.
  5. To serve: Unmold the warm soft centered chocolate cake and carefully remove the paper. Arrange in center of a plate, dust with powdered sugar and top with caramelized pistachios. Decorate with strawberry halves and strawberry coulis to your taste.

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