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#SRxPURDYS: Watch Railtown Catering Chef Alex Abley create his Molten Chocolate Lava Cake

Recipes
March 25, 2015

Watch: How It's Made

Watch Railtown Cafe & Catering's Chef Alex Abley create a Purdys Molten Chocolate Lava Cake with Chocolate Glaze, Chocolate Mousse and Mandarins.


The Method

Mini Peruvian chocolate lava cake

1) Melt butter and chocolate over a bain-marie
2) Sift flour and sugar together into a bowl
3) Separate egg and yolk into a small bowl and gently break up with fork
4) When all of the butter is melted whisk together until homogenous
5) Pour egg mixture into chocolate mixture and whisk together
6) Finish with flour and sugar mixture and whisk together until smooth (do not over mix)
7) Transfer to piping bag for portioning or strait into vessel.

To prepare vessel for cake mixture brush the inside with a light coating of melted butter and then fill with sugar, once you pour out excess sugar you will have a light sugar coating on the interior of the vessel. This is to stop the cake from sticking to the vessel.

Peruvian chocolate sauce

Melt chocolate in pot with cream
Whisk warm water and ¾ of sugar once the chocolate and cream are smooth
Sift together cocoa, pectin and remaining sugar.
Over medium heat gently stir chocolate mixture until the pot starts to steam
Add all of dry mixture at this point and whisk until fully combined
Lower heat to minimum and cook for 15 minutes
Remove from heat and pour into container and refrigerate

Ecuadorian chocolate mousse

1) Melt chocolate over a bain-marie
2) Heat milk in a pot or the microwave until steaming
3) Once the chocolate is melted and the milk is steaming start whipping the cream
4) Whip the cream until it reaches soft peak
5) Once the cream is whipped pour the milk into the chocolate and quickly whisk together
6) Add half of the cream and whisk in until the majority of the chocolate in incorporated
7) Add the second half of the cream and with a rubber spatula gently fold the mixture until combined
8) Pour into a small container so that the mousse fills it completely and refrigerate for a minimum of 2 hours

Ecuadorian chocolate powder

1) Melt chocolate over a bain-marie
2) Once melted remove from heat and let cool for a minute or two
3) Add ½ of maltodextrin powder and gently whisk together
4) The chocolate should now look like small pebbles
5) Add remaining maltodextrin and break up the chocolate pebble with the whisk to fully incorporate the maltodextrin powder.

Fresh & confit mandarin oranges

1) Add water and then sugar to a pot and bring to a boil whisk until sugar is fully dissolved
2) Reduce heat to minimum and add thin slices of mandarin orange.
3) Leave orange in hot sugar mixture for 30 to 60 minutes and then transfer to a baking tray
4) Set oven to the lowest setting and place oranges in oven to dry
5) With a paring knife carefully cut the peel and pith off of the baby mandarins.
6) Slice between the membranes on an angle towards the center of the orange to remove each segment of orange.

Our Judges

Every great recipe needs taste testers. In this case, Style Republic Magazine asked its own Editor-in-Chief, Brittany Law, and web-renowned Vancouverite Rebecca Bollwitt to take on the task of making sure each submission was up to snuff. If you plan on making this dish at home, rest assured that taste testers won't be difficult to find...

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