Hot and Cold Chocolate Pudding Cake
6 servings
15 minutes
Christophe Michalak, pastry chef at the Plaza Athénée hotel in Paris, stopped by the Afisha-Food editorial office to demonstrate that high pastry art can sometimes be as easy as pie. And a very elegant dessert with great pretensions is prepared in a matter of minutes. Three Michelin stars are probably given for such agility.
1
Grease the coffee cups with butter. The butter should be at room temperature. After greasing, sprinkle the walls of the cups with sugar.
- Butter: 125 g
- Sugar: 120 g
2
Melt chocolate and butter in a water bath. In a deep bowl, lightly whisk eggs and sugar (90 g), pour the mixture into the creamy chocolate liquid, add flour and salt. Then mix everything thoroughly with a whisk until a thick homogeneous mass is obtained.
- Dark chocolate 70%: 125 g
- Butter: 125 g
- Chicken egg: 2 pieces
- Sugar: 120 g
- Wheat flour: 75 g
- Salt: pinch
3
Using a pastry cone (which can be made from oiled paper or a bag), fill the cups with chocolate batter about halfway. Then, place the cups in an oven preheated to 180 degrees for three to four minutes.
4
Chop the roasted hazelnuts. Once the cake is ready, take the cups out of the oven and sprinkle with crushed roasted nuts. Whip the cold cream with a whisk until fluffy, add the remaining sugar (30 g) and coffee extract, and whip again. The result is called Chantilly cream.
- Hazelnut: 50 g
- Cream 25%: 300 ml
- Sugar: 120 g
- Coffee extract: 15 g
5
This cream should be poured into the remaining half of the coffee cup and served immediately. The chantilly cream must be very cold, while the chocolate should be hot, so that even the most inattentive person notices that almost half of the intrigue in this dessert lies in the play of temperatures.