Gluten Free Chocolate Lava Cake

Posted by: HYATT HOTELS CORPORATION

*This recipe has not been tested or edited by the AUI test kitchen.

Chocolate lava cake cake made with certified gluten free mix.

Active Time

0 Hour
29 Minutes

Total Time

0 Hour
47 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

15.6 oz Vanilla Sauce 442 g Vanilla Sauce

13.7 oz 58% Ganache 388 g 58% Ganache

1.6 oz Gluten Free Lava Cake 1867 g Gluten Free Lava Cake

36.0 piece Raspberry 36 piece Raspberry

12.0 piece PCB CREATION CUT-OUT CIRCLE PLAQUE, DARK CHOCOLATE 12 piece PCB CREATION CUT-OUT CIRCLE PLAQUE, DARK CHOCOLATE (616302) (616302) Qty: 1

Powdered sugar as Needed Powdered sugar as Needed

Directions

Unmold the hot Lava Cake onto a plate. Garnish with the Vanilla Sauce, fresh raspberries and a chocolate plaquette. Dust the lava cake with powdered sugar and serve immediately.

1Vanilla Sauce

Ingredients

1.8 oz Pastry Cream, Cold Process (1 Box: 6 Bags) 50 g Pastry Cream, Cold Process (1 Box: 6 Bags) (504111) (504111) Qty: 1

14.1 oz Whole milk 400 g Whole milk

0.5 n/a Bourbon-Style Vanilla Beans Planifolia (Indonesia) 1 n/a Bourbon-Style Vanilla Beans Planifolia (Indonesia) (590101) (590101) Qty: 1

Directions

In a mixer fitted with a whip attachment, combine all the ingredients and mix on medium speed for 3-5 minutes. Set aside for later use.

258% Ganache

Ingredients

8.7 oz Heavy cream 700 g Heavy cream

7.1 oz 58% Trudelia Bittersweet Couverture Coins 200 g 58% Trudelia Bittersweet Couverture Coins (540058) (540058) Qty: 1

Directions

In a sauce pan bring the Heavy cream to a boil, pour over the couverture and stir until fully emulsified and smooth. Place in the fridge until fully set.

3Gluten Free Lava Cake

Ingredients

Butter as Needed, melted Butter as Needed, melted

Granulated sugar as Needed Granulated sugar as Needed

2.5 oz Butter 72 g Butter

2.5 oz 58% Trudelia Bittersweet Couverture Coins 72 g 58% Trudelia Bittersweet Couverture Coins (540058) (540058) Qty: 1

2.0 oz Gluten Free Brownie Mix, 6x44oz bags 58 g Gluten Free Brownie Mix, 6x44oz bags (653001) (653001) Qty: 1

1.4 fl.oz Egg 43 g Egg

1.4 fl.oz Egg yolk 43 g Egg yolk

0.2 oz Vanilla Bean Marinade 5 g Vanilla Bean Marinade (690010) (690010) Qty: 1

0.1 oz Kosher salt 3 g Kosher salt

Directions

Brush desired ramekins with the melted butter and dust with sugar; set aside. Melt the second amount of butter and couverture together. In a separate bowl, combine the brownie mix and the eggs together in the bowl of a stand mixer, using the paddle attachment. Add in the chocolate mixture and continue mixing until incorporated.
Divide the batter between the prepared ramekins and then scoop a small amount of the ganache into the center of the batter. Bake at 375ºF/ 190ºC for 8 minutes.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Cocoa
Dairy
Vanilla
Nuts
Yeast
Others

Texture Profile

Dense
Liquid
Smooth
Soft
Others
Solid

Temperature Profile

Warm/Hot
Room Temperature
Cold