Delight - Chocolate Lava Cake in a Jar Recipe
Before arriving in Zurich’s The Dolder Grand, the 38-year-old star pastry chef had worked in Munich’s Atelier.
Christian Hümbs turns everything from chocolate and butter to fish, meat, and vegetables into sweet delights.
The Swiss weekly Gastrojournal considers him a trendsetter of modern patisserie.
For the cake
-
275 g couverture chocolate (70%)
-
300 g butter
-
5 eggs (size M)
-
200 g sugar
-
150 g flour (type 550)
For the liquid
-
45 g butter 200 g
-
couverture chocolate (85%)
-
125 g cream
-
35 g glucose syrup
In addition
-
20 oven-safe jars (Ø: 6 cm, height: 10 cm)semicircle silicone mould tray(20 moulds of 3 – 4 cm Ø; or ice cube tray)
How to proceed
Cut butter in small dice and mince the couverture chocolate for the liquid core.
Mix in a bowl. Mix cream and glucose syrup in a pan and bring to a boil. Stir in couverture chocolate and butter mixture slowly using a whisk and work into a smooth texture. Fill chocolate paste into the moulds of the silicone tray and freeze. Mince the couverture chocolate and dice butter for the cake. Mix and melt in a bain-marie.
Lightly whisk up the eggs and sugar in a bowl with a hand mixer. Gradually stir in couverture chocolate and butter mixture. Gently fold in flour using a pastry scraper. Preheat the oven to 190°C. Fill pastry into the jars (ideally with the help of a piping bag with a big round tip). Add a frozen core to each of the jars and make sure they are fully covered by the pastry. Place the jars on a baking tray and bake the cakes on the middle rack of the oven for 7 to 10 minutes (depending on the size of the jars). Remove from the oven and serve warm.
'In principle, there are three kinds of chocolate: semisweet, milk, and white chocolate. The quality lies in the manufacturing process. Premium quality is conched. Put simply, long conching times will give chocolate a melt-in-the-mouth quality. The higher the rolling speed and the temperatures during the process, the better the quality.´
´When buying chocolate powder, look for highly de-oiled products. I like them best.´
'Dark chocolate consists entirely of cocoa and cocoa butter. White chocolate contains only some of the fruit’s components and mainly consists of powdered milk, sugar, and cocoa butter.´
© [ADDICTIVE CREATIVES] / Stocksy United
Related Stories
The centrepiece of Castello del Sole’s culinary world is the Locanda Barbarossa restaurant. Awarded one Michelin star and 18 Gault-Millau points, the gourmet restaurant is an oasis for foodies.
Discover more
Dom Pérignon strives for the perfect balance of Chardonnay and Pinot Noir – it is the paradox of opposite and complementary elements of these grape varieties that creates vibration and tension.
Discover more
St. Moritz is booming like never before. Not least because of the cosmopolitan gastronomy which attracts guests from all over the world. They are wooed by traditional grand hotels with international star chefs and exquisite product quality.
Discover more
Peter Knogl has transformed the Cheval Blanc in the Grand Hotel Les Trois Rois in Basel into one of the best classic restaurants in the world. When you talk to him, you quickly realise why this is the case.
Discover more
Pleasure without any regret: Nowadays, drinking non-alcoholic drinks is considered good form and is no longer frowned upon. Even in renowned gourmet restaurants, a suitable alternative to wine is a natural pairing for a multi-course meal. Not having anything to offer here will lose guests – and turnover.
Discover more
In the watchmaking town of Biel, Michael Bach produces knives that are as flawless and precise as a luxury watch. The S in the name sknife is no coincidence. Read on to find out more about steel, wood and emotions.
Discover more
A real revelation. From the outside, it looks very much like an ordinary beetroot. But once cut open, the Chioggia beetroot springs a surprise with its characteristic pattern - hypnotic pink rings. Hailing from the wild beet family, and later sugar beet, this is a traditional original variety that has been cultivated in the small fishing village of Chioggia near Venice since the 16th century.
Discover more