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Chocolate souffle / lava cake

post #1 of 3
Thread Starter 

At our restaurant we would like to put a chocolate cake with liquid chocolate in the middle to our dessert menu (eg. a chocolate soufflé or a "lava chocolate cake").

 

Our main problem with a classic chocolate soufflé is that its prone to errors and the oven time has to be perfect or it will sink or get too dry. With 150 couverts per evening, our oven has to be opened frequently for other dishes and there is not enough time to watch every single soufflé for the perfect moment to be taken out of the oven. Besides a total heating time above 10 minutes will be problematic when orders stack up.

 

Can anyone recommend a method for making a chocolate cake with liquid filling that is well preparable in advance and is less prone to fail when not heated for the perfect amount of time ?

 

Any help would be greatly appreciated.

post #2 of 3

I am not sure if you are looking for a souffle or a cake but I can see how souffles are problematic on that scale. Any kitchen will struglle with the complexity of getting that volume of soffles out in a busy service.

 

I am not sure of the US terminology but I am guessing that lava cake is a sponge with a molten middle. In the UK we call this a fondant and I would reccomend a google search. Here is one I have used which has consistent results and has a 10 minute cooking time.

 

http://www.bbcgoodfood.com/recipes/8168/chocolate-fondant

post #3 of 3

Chocolate fondant needs a high temp for 10 mins and needs to be served right away . Any opening of the door will not work. 

 

I have never even heard of making them another way. 

 

You can make and freeze them ahead of time but the baking issue remains the same.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
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