This molten chocolate dessert is the ultimate in decadence to impress your loved one this Valentine’s day.
Volcano chocolate cake with strawberry coulis and caramelized pistachios
Adapt form Le Cordon bleu
· Caramelized pistachios
50 g sugar
50 g shelled unsalted pistachios
100 g strawberries, hulled
20 ml water
30 g sugar
150 g dark chocolate, chopped
150 g butter
4 egg yolks
150 g powdered sugar
45 g flour
45 g unsweetened cocoa powder
unsweetened cocoa powder for the molds
125 g strawberries, hulled and cut into two
6 x 4.5 cm diameter x 4.5 cm high molds
I don't have this mold, so I used muffin molds
Place the sugar in a small saucepan over medium heat. Do not stir. Once a golden caramel color is obtained, remove from heat. Using a toothpick, dip the pistachios and coat lightly in caramel. Set aside to dry on parchment paper removing the toothpick (being careful not to touch the hot caramel).
In a food processor or with a hand blender, purée the strawberries, water and sugar, and then strain through a fine china cap sieve. Refrigerate.
Preheat the oven to 180C.
Line molds with parchment paper. Place a disk of parchment paper the size of the molds in the bottom of each one and a double-thick band of paper to stand 3 cm above the rim of the molds. Dust with unsweetened cocoa powder. Melt the chocolate over a saucepan of simmering water (bain-marie). Remove from heat, add butter and mix well. Whisk the eggs and egg yolks and strain through a fine china cap sieve into the chocolate mixture, stir to combine. Sift the sugar, flour and unsweetened cocoa powder into the chocolate mixture, stir to combine. Transfer to a piping bag fitted with a large plain tip and fill the prepared molds. Bake in the oven until the tops are set and coming away from the sides, about 5 to 8 minutes.
Unmold the warm soft centered chocolate cake and carefully remove the paper. Arrange in center of a plate, dust with powdered sugar and top with caramelized pistachios. Decorate with strawberry halves and strawberry coulis to your taste.