Lava Cake "Petit Gateau"

 Lava Cake "Petit Gateau"

Introduction Petit Gateau:

The word "Gateau" is a French name of cake or pastry. And Lava Cake (petit gateau) is a small size cake that is baked in an oven with a quick timer and serves hot accompaniment with vanilla sauce and ice cream. Hot Chocolate Soufflé is an American name of Lava Cake, "Petit Gateau" is a French name, in Italian its called "Tortino".

Lava Cake, Petit Gateau or Hot Chocolate Soufflé:

Soufflé is a cold dessert and always serves cold in the buffet, but when you heard hot chocolate souffle it is totally different. Normally the desserts always serve after the main course. Same for the baked soufflé also but in the final bites of the main course then you have to start the baking of hot chocolate soufflé. The hot and soft texture of the soufflé and when it get divide from the middle the hot chocolate poured like a thick truffle and refreshment of vanilla sauce and ice cream gives the perfect enthusiasm for your dessert.

Ingredients to make petit gateau:

Eggs: Most of the bakery dessert we use eggs but for hot chocolate soufflé we have to use eggs and egg yolk both.

Butter: Butter gives the dessert the perfect shining and the perfect liquid texture during preparation.

Chocolate: The main ingredient of hot chocolate soufflé, but not all the chocolates are perfect for this dessert: Dark chocolate 50% (contain cacao solids and cacao butter, milk, and sugar).

Sugar: Preparing a dessert and no use of sugar that's not possible, because only chocolate50% is not enough to taste sweet for soufflé.

All-purpose flour: Flour gives the perfect binding and thickness to the mixture.

Preparation Time: 20 minutes
Baking Time: 9 minutes

Quantity of Ingredients:

Butter: 250 gm

Dark chocolate 50%: 250 gm

Egg: 5 no's

Egg yolk: 5 no's

Sugar: 130 gm

Flour: 100 gm

Mise-en-place of ingredients:

Weight the sugar according to the recipe. Sieve the flour and keep aside, break the eggs, and mix together with separated egg yolks and keep it together. Melt the chocolate and butter in a bain-marie and make it soft until a smooth.

Shortening:

Grease the soufflé mold with oil or butter and dust the flour on all the corners of the mold.

Temperature:

Preheat the oven at 220 °C, if you have a humidity option in the oven keep it on 50 otherwise it's fine to bake without humidity. Because humidity maintains the softness for a little more after the baking.

Preparation of Mixture:

  1. Put the melted mixture of butter and dark chocolate in a bowl, and stir for a minute. Make the mixture a little cold, then it's easy to add eggs.

  2. Beat the eggs and egg yolk and mix in the melted butter and chocolate and mix it properly.

  3. Add the sugar and mix it till sugar dissolves.

  4. Finally, add the flour and mix it properly. Mix and make a soft and smooth mix, the mixture not supposed to be lumpy.

  5. Pour the mixture in the greased mold and place the molds in a baking tray and put it in the oven and bake at 220 °C for 9 minutes.

  6. 9 minutes is perfect baking time for petit gateau. If you raise the timing of baking the soufflé will get overbaked.

  7. As soon as baking finish rest for 15 seconds turn down the soufflé on a pre-plated dessert plate dust the icing sugar on the top of the dessert and serve it with vanilla ice cream.

Note:

  1. Lava Cake, Chocolate Molten Cake, Hot Chocolate Soufflé is the same.

  2. Some regions of Brazil also called lava cake as Petit Gateau.

  3. After putting the mixture in greased mold don't keep standby soufflé for a long.

  4. It is possible to make the mixture and keep in the freezer until two to three weeks.

    See also:

     Royal Chocolate Cake – Trianon

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