Chocolate Lava Cake with Coffee Creme Anglaise

Featured Cookbook

Prawn Spring Rolls with Sweet and Sour Dipping Sauce
Salmon Bake with Sour Cream, Bacon and New Red Potatoes
Chocolate Lava Cake with Coffee Creme Anglaise

Book Description

Since she started out cooking on a pink four-burner stove in the basement of Toronto's Bohemian Restaurant, Karen Barnaby has been creating food that inspires. Always at the vanguard of culinary trends, she believes in fresh, seasonal, and preferably organic ingredients and uncomplicated techniques. She wrote her first cookbook, Pacific Passions, in 1995, followed up by Screamingly Good Food in 1997, and co-wrote and edited three Girls Who Dish! cookbooks. The Best of Karen Barnaby presents more than 200 of her favorite recipes from these books, plus new recipes.

... (more)

The Passionate Cook: The Best of Karen Barnaby

Authors: Karen Barnaby

Date: June 2004

ISBN: 1552855252

Publisher: Whitecap Books, Interior Photographs by Jenn Walton/Digiwerx Studio

Paperback

ORDER/INFO

Chocolate Lava Cake
with Coffee Creme Anglaise
Recipe from: The Passionate Cook
by Karen Barnaby
Cookbook Heaven at Recipelink.com

This is called lava cake because the delicious, oozy chocolate center runs out onto the plate when you cut into the cake. People go wild over this and it’s one of the most popular desserts at the Fish House in
Stanley Park, where it was born.

Servings: 6

butter at room temperature for buttering the pans
cocoa powder for dusting the pans
6 1/2 oz. (185 g) good-quality bittersweet chocolate, chopped into 1/2-inch (1.2-cm) pieces
3 Tbsp. (45 mL) unsalted butter
pinch sea salt
4 large egg yolks
1/4 cup (60 mL) granulated sugar
2 large egg whites
1 recipe Coffee Creme Anglaise (recipe follows)

Assemble six 4- by 2-inch (10- by 5-cm) nonstick tart pans, preferably smooth-sided with removable bottoms, or six 4-inch (10-cm) disposable aluminum pie pans. Thoroughly butter the insides of the pans and dust with cocoa. Tap out the excess.
Combine the chocolate, unsalted butter and pinch of salt in a large, heatproof bowl. Place over a pot of simmering water and stir occasionally until the chocolate is almost completely melted. Remove from the heat and stir until the chocolate is smooth. Cool to room temperature.
Combine the egg yolks with all but 1 Tbsp. (15 mL) of the sugar and beat with an electric mixer or by hand at high speed for about 2 minutes, until the mixture thickens and becomes lighter in color. Fold the cooled chocolate mixture into the egg yolks until smoothly combined.
With clean beaters, whip the egg whites with the remaining 1 Tbsp. (15 mL) of sugar until soft peaks form. Stir 1/3 of the egg whites into the chocolate mixture. Fold the remaining egg whites into the chocolate mixture.
Spoon the batter into the prepared tart tins. If you are not baking the Lava Cakes immediately, cover with plastic wrap and refrigerate for up to 8 hours.
Preheat the oven to 425 degrees F (220 degrees C). Place the cakes well apart on a baking sheet and bake for 8 minutes, or 9 minutes if the cakes have been refrigerated. The centers will be jiggly. Remove from the oven and carefully loosen the tarts with a small knife. Flip the cakes over onto individual plates and remove the pans.
Serve with Coffee Creme Anglaise poured around the Lava Cakes, and unsweetened whipped cream if you wish.

Coffee Creme Anglaise
Makes 2 1/2 cups (600 mL)

5 large egg yolks
1/2 cup (120 mL) granulated sugar
1 cup (240 mL) half-and-half cream
1 cup (240 mL) whipping cream
1 tsp. (5 mL) instant coffee
1 Tbsp. (15 mL) espresso coffee beans, coarsely ground

In a large bowl, beat the egg yolks and sugar together until well combined.
Place the creams in a large, heavy saucepan and bring to a full frothy boil. Remove from the heat and slowly pour 1/4 of the cream into the yolk mixture, stirring constantly, then stir in the remaining cream. Pour through a sieve into a clean bowl. Stir in the instant coffee until dissolved, then the coarsely ground espresso beans. Place in the fridge and stir every 10 minutes until the mixture is cold. Cover with plastic wrap. Keeps for 4 days, refrigerated.

More From This Book: