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Chocolate Trio: Molten-Chocolate Cake with Gianduja Bavarian and Warm Milk-Chocolate Coconut Shake

Chef Richard Ruskell
Restaurant/Operation Montage Resort & Spa, Laguna Beach, Calif.
Menupart Dessertsá
Daypart Lunch, Dinner

Molten-Chocolate Cake with Gianduja Bavarian
Yield:á6 servings
Bittersweet chocolate, chopped 5 oz.
Unsalted butter 10 Tbsp.
Eggs 3
Egg yolks 5
Sugar 7 oz.
Cornstarch 1 Tbsp.
Milk 1/2 cup
Gelatin 1 packet
Gianduja (hazelnut chocolate), chopped fine 12 oz.
Heavy cream, whipped to soft peaks 2 cups
Warm Milk-Chocolate Coconut Shake recipe follows
1. Melt bittersweet chocolate with butter. Whisk eggs and 1 yolk with 5 oz. sugar until light in color; add cornstarch and stir into melted chocolate. Fill 6 greased and floured 2-in. molds. Bake at 375F until tops crack; cool 1 minute, remove from molds and place on serving plates.

2. Bring milk to boil. Whisk together remaining 4 yolks and 2 oz. sugar until light in color. Add small amount of milk to yolks, then add to milk. Return to heat, stir and allow to thicken but not boil. Remove from heat and stir in gelatin dissolved in 2 Tbsp. water. Stir in gianduja and cool. Fold in whipped cream. Pipe into desired molds and chill.

3. To serve, place on plate with chocolate cake and coconut shake. Vanilla or other ice cream is optional.
Warm Milk-Chocolate Coconut Shake
Yield:á6 servings
Milk 2 cups
Heavy cream 1 cup
Sweetened coconut cream 1/2 cup
Milk chocolate, finely chopped 6 oz.
Bring milk, heavy cream and coconut cream to boil. Remove from heat and add chocolate. Keep warm.

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