Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, poire belle hélène chocolate lava cake. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Poire Belle Hélène is an indulgent dessert, made of poached pears with dark chocolate sauce and vanilla ice cream. Here's the recipe to make it! Maybe it's because I was in Paris, the city of romance, that I think Poire Belle Hélène is one of the most romantic desserts.
Poire Belle Hélène Chocolate Lava Cake is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Poire Belle Hélène Chocolate Lava Cake is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have poire belle hélène chocolate lava cake using 22 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Poire Belle Hélène Chocolate Lava Cake:
- Take Poached Pear:
- Take 750 ml Water,
- Prepare 150 g Light Muscovado Sugar,
- Take 1 Cinnamon Stick,
- Prepare 2 Star Anise,
- Get 1 Cloves,
- Prepare 1 Lemongrass White Part Only Lightly Bruised,
- Get 2 TBSP Spiced Rum,
- Take Fresh Orange Zest, 1 Orange
- Get 1/2 Inch Ginger Grated,
- Take 4 Pears Preferably Bosc,
- Get Lava Cake:
- Prepare 75 g High Quality Dark Chocolate Preferably Valrhona,
- Make ready 56 g Unsalted Butter Softened,
- Get 1 Egg,
- Take 50 g Demerara Sugar,
- Take 25 g Corn Flour,
- Prepare Pinch Sea Salt,
- Get 2 TBSP Nature's Superfoods' Raw Cacao Nibs,
- Make ready Edible Gold Dust, For Garnishing
- Make ready Edible Rose Petals, For Garnishing
- Take Fresh Mint, For Garnishing
Chocolate lava cake is also known as choco lava cake and molten chocolate cake the recipe is very simple and has whole wheat flour and cocoa Choco lava cakes have to be served hot or warm. once they cool, the molten chocolate solidifies. But even at room temperature these lava cakes taste good. Fill to the top with remaining batter. These cakes are DANGEROUS in my house because I always always always have the ingredients on hand.
Steps to make Poire Belle Hélène Chocolate Lava Cake:
- Prepare the poached pears.
In a sauce pot over medium heat, add water, sugar, cinnamon, star anise, cloves, lemongrass, rum, orange zest and ginger.
Stir to combine well and until the sugar has dissolved. Stir, stir, stir.
- Turn the heat down to low and simmer for about 30 mins.
Remove from heat.
Peel the pears using a peeler.
Using a melon baller, carefully remove the bottom of the pears.
- Using a small sharp knife to scrape out all the seeds carefully.
Place the pears immediately into the syrup or it will oxidize very quickly.
Fill the pot with more water, just enuff to submerge the pears and only if necessary.
Return the pot back onto the heat.
- Cut out a round parchment paper to cover the pears and the syrup.
This will ensure even coloring of the pears.
Bring it up to a simmer and turn the heat down to low.
Cover and poach the pears for 20 to 30 mins.
Remove from heat and let chill in the fridge overnight, with the parchment paper still in tact.
- Prepare the lava cakes.
Preheat oven to 230 degree celsius or 450 fahrenheit.
On a double boiler, add chocolate.
- Once chocolate starts to melt, remove from heat and add butter.
Stir until well combined and the butter has melted as well.
Set aside.
In another bowl, add egg and sugar.
- Whisk to combine well.
Gradually add the warm chocolate mixture into the egg mixture 1/3 portion at a time.
Whisk until everything is fully incorporated.
Sieve in the corn flour.
- Whisk until well combined.
Add in salt, cacao nibs and 2 TBSP of that syrup.
You can make excellent tea with the syrup.
Give it a final whisk.
- Add the chocolate batter into the ramekins.
These lava cakes will not be able to unmold. If you would like to serve these on a serving plate, lightly grease a pastry ring with some butter and wrap the inner circumference with parchment paper. Place the pastry ring on the serving plate and pour the batter into the ring.
Pour about 3/4 way full.
- Wack into the oven and bake for 8 mins.
The edge should be hard while the middle is still soft and jiggly.
Drain pears from the syrup.
- Place 1 pear into each ramekins or pastry rings.
It is okay if there're cracks. That is the beauty of this dish.
Wack back into the oven and bake for a further 5 mins.
- Remove from oven.
Plating.
Garnish with some rose petals and mint on the sides
Sprinkle some gold dust over the top.
Serve immediately.
Chocolate - Use semi-sweet baking squares, but if you don't have those I have a good substitute down below in the recipe card (regular chocolate chips!). The lava cakes will be super hot when you take them out of the oven, so don't try to flip it with your hands at lightning speed (obviously, you'll burn yourself). These retro little individual lava cakes have been one of my back-pocket entertaining desserts for years. Donal's gloriously gooey chocolate lava cake is a big version of the molten chocolate fondant and comes with easy peanut butter no-churn ice cream. For the cake, melt the butter in a saucepan.
So that’s going to wrap it up for this exceptional food poire belle hélène chocolate lava cake recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
