13 February 2014

Molten Lava Chocolate Fondants (by Curtis Stone)



I didn't like taste of chocolate until my 40s;... why, oh why my taste buds changed? I really didn't need that - Now I can't have enough chocolate!
Following recipe is Curtis Stone's. Absolutely divine, especially while still warm.
I baked it in friand's moulds. I did overbaked it, but just for a minute...should be more runny inside.

Ingredients:
1 cup sugar
1 cup butter
5 eggs
5 yolks
instant coffee (optional)
1/2 cup flour
250 g chocolate
Method:
Preheat the oven to 180*C.  Coat friand pans (or popover pans, or six 3/4 cup/180 ml ovenproof custard cups) with 1 tablespoon of butter.  Dust the molds with cocoa powder; coat well.
Stir the chocolate and remaining butter (and coffee) in a heavy medium saucepan over a low heat until smooth. Using an electric mixer, beat the eggs, egg yolks and sugar in a large bowl until pale and doubled in volume.  
Fold in the melted chocolate mixture. Add the flour and whisk until smooth. Pour into the prepared molds, dividing equally. Bake for 8 to 10 minutes, or until slightly puffed and just set around the sides (a toothpick inserted into the center of the cakes should come out with batter attached).  Let the fondants rest for 3 to 4 minutes.
Serve with cream or chocolate ganache. 

t

Tecna Lava Cokoladni Fondanti 

Nisam bila ljubitelj cokolade sve do mojih 40tih;... zasto, o zasto se moj osjecaj okusa promijenio?
Zaista nisam to trebala - sad mi nikad nije dovoljno cokolade!
Sljedeci recept je od Australijskog chefa po imenu Kurtis Ston. Apsolutno bozanstven, posebno dok je jos topao.
Pekla sam ga u kalupu za frajande. Malo sam ih prepekla, ali samo za minutu....trebali su biti vise tecni u sredini.

Potrebno:
1 solja secera
1 solja maslaca (250gr)
5 jaja
5 zumanaca
instant kafa (opciono)
1/2 solje brasna
250 gr cokolade
Nacin:
Ukljucite renuna 180*C. Namazite kalupe sa maslacem; pospite sa kakaom.
Zagrijte cokoladu i maslac dok se ne istopi.
Miksajte jaja sa secerom, dok ne postane gusto i svijetlo.
Umijesajte mjesavinu sa cokoladom. Dodajte brasno i njezno umijesajte.
Uspite u pripremljene kalupe. Pecite 8-10 minuta, tj dok spoljasnost ne dobije koricu a ubodena cackalica ima trag nepecene unutrasnjosti. Neka se ohlade 3-4 minute, zatim servirajte sa vrhnjem ili cokoladnim ganashem.

18 comments:

  1. A pa ovo je već ozbiljan chocolate biznis.Ovo se čini jako jednostavno a rezultat je fenomenalan.

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  2. Meni je jako drago da si zavoljela čokoladu...u protivnom bi bili uskraćeni za ovakav divan recept :)

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  3. I love everything with chocolate :) these cakes look great!

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  4. Krasno i meni su ovakve cokoladne stvari najbolje tople, pa jos uz malo sladoleda od vanilije :)

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  5. looks so moist! I admit I have always (unfortunatly) loved chocolate:) maybe now a bit less, only in cakes

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  6. They look so moist and awesome, Jasna.

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  7. Jako lepo izgleda i meni se ukus promenio, nisam kao dete volela čokoladu pa sve što ima ukus kafe a sada obožavam!

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  8. So moist and delicious, very tempting one..

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  9. Obožavam lava cake, baš sam nedavno radila. Recept po kojem radim je drugačiji, idu samo 2 jaja za 4 porcije. Nije čak ni problem ako se malo duže peče, isto je fino, a najbolje paše uz kuglicu sladoleda.

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  10. Dobro sam znala, da nesmijem gledati slatkiše usred noči :-) Predivno izgleda!

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  11. Muy rico y linda tarta de chocolate para una julieta como yo voy a buscar a Romeo y sacarè dos trozos,saludos y abrazos.

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  12. hehe nama nimalo ne smeta promjena tvog ukusa, dapače! :)

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  13. Uz ovo ide odlično jedna kugla sladoleda, po ličnom ukusu. Toplo-hladno se odlično slaže :)

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  14. Being after 40...I go back and forth with chocolate...sometimes I crave it and go ahead with the craving...and then I don't want it anymore. But those lava cupcakes would go very well with me. Nice work, Jasna! :) ela

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  15. Nisam ga nikad radila, ali tvoj izgleda super bez obzira što se malo prepekao.

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  16. Za dobar čokoladni zalogaj sam uvijek, odličan kolačić i izgleda tako dobro !!

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