This is my favorite raw dessert! 
I first made it for my children for their birthday, which they were absolutely delighted with. 
This dessert is very easy to prepare, literally in two steps, does not require a large number of ingredients, does not contain sugar, flour, is raw and looks A+! 
This pie can be served either warm or cold. You can store it in the refrigerator, but if you don’t plan to eat it all at once, hee hee, then it’s better to keep it in the freezer and put it in a warm place for 30 minutes before serving. 
Very tasty and incredibly beautiful! Are we ready? 
Let's try!
We will need: (4 pieces)
For the base
1 cup (250 ml) walnuts
13-15 large and soft dates
1/2 ripe banana
4-5 tbsp. spoons of cocoa without sugar
For filling
1/2 ripe banana
1 avocado
1 teaspoon coconut oil
2 tbsp. spoons of cocoa without sugar
Grind walnuts and dates until soft and homogeneous. 
Add 1/2 banana, cocoa. 
The result should be a slightly sticky but fairly dry dough. It should not “float”, be liquid or too dry. If yours is too dry, add more banana, if liquid, add cocoa. 
Place some of the dough into the molds, leaving the other part for the “lids”. I use silicone molds. It is very convenient from all sides: easy to wash and remove the finished product. We put our preparations in the molds in the freezer for a few minutes, and leave the “lids” outside. This will make it easier to close our dessert. 
At this time we make the cream. Mix avocado, cocoa, banana, butter. The cream should be liquid, but not too liquid. 
We take out the blanks. 
Pour cream into each of them and cover with “lids”. We pinch with our fingers so that they do not open. 
Place in the freezer for 30 minutes.
By the way, when serving, you can warm it up a little (30 seconds) in the microwave, then the pie will be especially tender. 
Ready! 
Bon appetit! 
Useful things can be beautiful!
Lava cake, molten lava, warm chocolate cake, chocolate fondant, soft chocolate pudding - these are the names of warm, tender chocolate cake.
In 1987, the remarkable American chef of French origin, Jean-Georges Vongerichten, announced that he had invented a new cake based on the famous flourless chocolate cake: he accidentally took the cake out of the oven ahead of time. The cake was warm, with liquid chocolate inside and incredibly delicious. The world-famous French chef and chocolatier Jacques Torres refuted Vongerichten, saying that such cakes were known in France before.
Jacques Torres, who a year later also moved to the USA and whose name is now Mister Chocolate, a respected person, will not just talk like that. Although no direct evidence was provided, the strict American Academy did not accept this invention and awarded Vongerichten the honorary status of popularizing this cake in the United States.
Since then, every decent restaurant has molten chocolate cake on its menu. As a rule, the better the restaurant, the better, more elegant and, therefore, tastier these cakes are. I know this for sure, since lava cake is one of my favorites, and I often order it in restaurants.
There are many recipes for this dessert (even I have three), but I’ll probably start with the original recipe by Jean-Georges Vongerichten from his wonderful book Cooking at Home with a Four-Star Chef, co-written with the author of the culinary book columns of the NY Times newspaper, author and co-author of several cookbooks, host of the culinary television show Mark Bittman. This book is an excellent example of the fusion of the talent of a writer (Mark Bittman) and the high talent of a cook (Jean-Georges Vongerichten).
Returning to the cake, preparing it is very, very simple. A big plus is that before going into the oven, the workpiece can be made in advance and stored in the refrigerator. The main thing is to remove it from the refrigerator about half an hour before cooking so that it reaches room temperature. What's important about this recipe? Quality chocolate! Depending on what kind of chocolate is used here, the cake can become an example of exquisite pastries or something semi-liquid and sugary.
Well, let's get down to business...
Ingredients (4 servings)
114 g butter pieces + butter for greasing the molds
115g good quality semi-sweet chocolate pieces
¼ cup sugar
2 tsp flour + a little more flour for the molds
Powdered sugar for serving (optional, Vongerichten has a cake without powdered sugar)
Preparation
Grease the molds (approximately 4 x 120 ml) generously with butter and lightly sprinkle with flour. Shake off excess flour (lightly hit the top of the molds on the countertop or board).
Melt chocolate and butter. This can be done in two ways:
Place a heatproof bowl containing the chocolate and butter on top of a pan of simmering water. Stir the chocolate until it starts to melt.
Place butter and chocolate in a small saucepan. Melt over low heat, stirring.
Beat eggs, yolks and sugar with a mixer until creamy.
Mix warm (not hot!) chocolate mixture with egg mixture. Add flour and stir quickly.
Distribute the resulting dough among the molds. (At this stage, the dessert can be stored in the refrigerator for several hours before placing in the oven and serving).
Preheat the oven to 225-230 C (450 F).
Place the dessert molds on a tray and place in the oven for 7-10 minutes. Time is important here. Vongerichten gives 6-7 minutes, and the cakes turn out quite liquid. I like them after 9 minutes, when they are still liquid inside, but in moderation. My husband prefers them after 10-11 minutes. The exact time can be set according to personal taste and knowledge of the oven.
Remove the cakes from the oven. Let stand for about 30-60 seconds. Turn the cake over onto a plate and hold it there for about 10 seconds. After this, carefully lift the mold. (If you're not sure, you can run a thin knife between the cake and the sides of the pan before turning the cake out onto a plate).
Dust lightly with powdered sugar and serve immediately, optionally with a scoop of vanilla ice cream or whipped cream.
Note: 1 cup = 240 ml
Materials on the history of the origin of this cake were prepared based on Wikipedia.
P lava cake, molten lava, warm chocolate cake, chocolate fondant, soft chocolate pudding - warm, tender chocolate cake can be referred to as such.
In 1987, the remarkable American chef of French origin, Jean-Georges Vongerichten, announced that he had invented a new cake based on the famous flourless chocolate cake: he accidentally took the cake out of the oven ahead of time. The cake was warm, with liquid chocolate inside and incredibly delicious. The world-famous French chef and chocolatier Jacques Torres refuted Vongerichten, saying that such cakes were known in France before. Jacques Torres, who a year later also moved to the USA and whose name is now Mister Chocolate, a respected person, will not just talk like that. Although no direct evidence was provided, the strict American Academy did not accept this invention and awarded Vongerichten the honorary status of popularizing this cake in the United States.
Since then, every decent restaurant has molten chocolate cake on its menu. As a rule, the better the restaurant, the better, more elegant and, therefore, tastier these cakes are. I know this for sure, since lava cake is one of my favorites, and I often order it in restaurants.
There are many recipes for this dessert (even I have three), but I’ll probably start with the original recipe by Jean-Georges Vongerichten from his wonderful book Cooking at Home with a Four-Star Chef, co-written with the author of the culinary book columns of the NY Times newspaper, author and co-author of several cookbooks, host of the culinary television show Mark Bittman. This book is an excellent example of the fusion of the talent of a writer (Mark Bittman) and the high talent of a cook (Jean-Georges Vongerichten).
Returning to the cake, preparing it is very, very simple. A big plus is that before going into the oven, the workpiece can be made in advance and stored in the refrigerator. The main thing is to remove it from the refrigerator about half an hour before cooking so that it reaches room temperature. What's important about this recipe? Quality chocolate! Depending on what kind of chocolate is used here, the cake can become an example of exquisite pastries or something semi-liquid and sugary.
Well, let's get down to business...
Ingredients ( 4 servings )
- 114 gbutter pieces + butter for greasing molds
- 115 ggood quality semi-sweet chocolate pieces
- 2 eggs
- 2 yolks
- ¼ cup sugar
- 2 tsp flour + a little more flour for the molds
- Powdered sugar for serving (optional, Vongerichten has a cake without powdered sugar)
Preparation
Grease the molds (approximately 4 x 120 ml) generously with butter and lightly sprinkle with flour. Shake off excess flour (lightly hit the top of the molds on the countertop or board).
Melt chocolate and butter. This can be done in two ways:
- Place a heatproof bowl containing the chocolate and butter on top of a pan of simmering water. Stir the chocolate until it starts to melt.
- Place butter and chocolate in a small saucepan. Melt over low heat, stirring.
Beat eggs, yolks and sugar with a mixer until creamy.
Mix warm (not hot!) chocolate mixture with egg mixture. Add flour and stir quickly.
Distribute the resulting dough among the molds. (At this stage, the dessert can be stored in the refrigerator for several hours before placing in the oven and serving).
Preheat the oven to 225-230 C (450 F).
Place the dessert molds on a tray and place in the oven for 7-10 minutes. Time is important here. Vongerichten gives 6-7 minutes, and the cakes turn out quite liquid. I like them after 9 minutes, when they are still liquid inside, but in moderation. My husband prefers them after 10-11 minutes. The exact time can be set according to personal taste and knowledge of the oven.
Remove the cakes from the oven. Let stand for about 30-60 seconds. Turn the cake over onto a plate and hold it there for about 10 seconds. After this, carefully lift the mold. (If you're not sure, you can run a thin knife between the cake and the sides of the pan before turning the cake out onto a plate).
Dust lightly with powdered sugar and serve immediately, optionally with a scoop of vanilla ice cream or whipped cream.
Note: 1 cup = 240 ml
Materials on the history of the origin of this cake were prepared based on Wikipedia.
Cook with pleasure!
Nina Fomina, Cookingpalette.net and Cookingcrossroads.com
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This is the most chocolatey treat of all the chocolate treats you can imagine. I played with the ingredients for a long time to make a warm cupcake with a liquid filling, just like in one of my favorite restaurants. Finally, the experiment was crowned with success and I immediately share my result with you.
Ingredients for 6 servings:
140 g butter
225 g dark chocolate, broken into pieces
100 g flour
50 g powdered sugar
3 large eggs
3 egg yolks
1 tsp.
At your request, you can additionally use: 2 tbsp. l. coffee or cream liqueur; a couple of drops of orange essence; 1 tsp. instant coffee
To submit:
ice cream
Preparation:
Preheat the oven to 220C.
If you are using ceramic muffin and cupcake tins, grease them with butter and lightly sprinkle with flour. If they are silicone, then lubricating is not necessary.
Melt the chocolate and butter in a double boiler or microwave. Mix well until smooth, uniform consistency.
Sift flour and powdered sugar into this mixture. Stir. The mixture will be medium thick. Add eggs and yolks immediately. Mix very well until smooth.
Lastly, pour in the vanilla extract and add additional flavorings as desired.
Divide the dough between the molds.
And place in a preheated oven for 6-10 minutes, depending on the size of your molds. The cake should be covered with a thin crust on top, the middle will sag a little, because... still remains raw.
Remove the muffin pan, use a thin knife to run along the sides and invert the muffin onto a serving plate.
Place a scoop of ice cream next to the cupcake. Serve immediately.
One of the cooking options:
If you want to make such cupcakes for the arrival of guests, but you know for sure that they won’t arrive on time and you can’t figure out the time, then:
Prepare the dough, distribute into molds and put in the refrigerator. When guests arrive, put the kettle on to warm up and the cupcakes in the oven. By the time the tea is poured into cups and the guests are seated at the table, the cupcakes are ready.
Enjoy your tea!