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
With the opening of Sachi, Mandarin Oriental Geneva’s latest culinary foray brings a refined spurt of Japanese fare to the banks of the river Rhône in the form of authentic Omakase-style dining.
Discover more
With its riveting mix of trendy venues and innovative world-class restaurants, Switzerland’s gastronomic capital has firmly established itself on the map of culinary destinations for well-travelled gourmets and lovers of sundry cuisine.
Discover more
Hardly any tuber is hipper than beetroot. It has become the favourite vegetable of high-end gastronomy the world over.
Discover more
Combining tradition and modernity is one of Laurent Eperon’s great strengths, and perhaps a clue to why his take on Sauce Normande served with cod reveals a much more delicate blend of flavours than in simpler, home-style cuisine.
Discover more
Chef Maximilian Müller loves horseradish and Japanese knives, dreams of owning a Porsche and admires Austrian chef Eckardt Witzigmann. At home, he often treats himself to a shot or two of Maggi seasoning sauce.
Discover more
A zippy vintage car, striking scenery and some of the finest epicurean destinations the country has to offer. With Switzerland’s landscapes that are nothing short of sensational, what could be more enticing than a road trip through its idyllic scenery starring wondrous mountains and lakes?
Discover more
During the Belle Époque, English aristocrats discovered the ‘Swiss Riviera’ between Montreux and Geneva as a tourist spot famed for its promenades lined with cypress and palm trees against the backdrop of the Alps. And now it’s a hotspot for connoisseurs thanks to its traditional grand hotels, world-class restaurants and idyllic Lavaux Vineyard Terraces.
Discover more