Soft-centered chocolate cake, strawberry coulis and caramelized pistachios
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Soft-centered chocolate cake, strawberry coulis and caramelized pistachios

Le Cordon Bleu News, 02/13/2013

About this recipe

This molten chocolate dessert is the ultimate in decadence to impress your loved one this Valentine’s day.

Serves: 6

Preparation time: 40 minutes

In this recipe:

dark chocolate
cocoa powder



6 x 4.5 cm diameter x 4.5 cm high molds Caramelized pistachios 50 g sugar 50 g shelled unsalted pistachios Strawberry coulis 100 g strawberries, hulled 20 ml water 30 g sugar Soft-centered chocolate cake 150 g dark chocolate, chopped 150 g butter 3 eggs 4 egg yolks 150 g powdered sugar 45 g flour 45 g unsweetened cocoa powder – – – – – – – – – – – unsweetened cocoa powder for the molds Decoration powdered sugar 125 g strawberries, hulled and cut into two

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  1. Caramelized pistachios: Place the sugar in a small saucepan over medium heat. Do not stir. Once a golden caramel color is obtained, remove from heat. Using a toothpick, dip the pistachios and coat lightly in caramel. Set aside to dry on parchment paper removing the toothpick (being careful not to touch the hot caramel).
  2. Strawberry coulis: In a food processor or with a hand blender, purée the strawberries, water and sugar, and then strain through a fine china cap sieve. Refrigerate.
  3. Preheat the oven to 180?C.
  4. Soft centered chocolate cake: Line molds with parchment paper. Place a disk of parchment paper the size of the molds in the bottom of each one and a double-thick band of paper to stand 3 cm above the rim of the molds. Dust with unsweetened cocoa powder. Melt the chocolate over a saucepan of simmering water (bain-marie). Remove from heat, add butter and mix well. Whisk the eggs and egg yolks and strain through a fine china cap sieve into the chocolate mixture, stir to combine. Sift the sugar, flour and unsweetened cocoa powder into the chocolate mixture, stir to combine. Transfer to a piping bag fitted with a large plain tip and fill the prepared molds. Bake in the oven until the tops are set and coming away from the sides, about 5 to 8 minutes.
  5. To serve: Unmold the warm soft centered chocolate cake and carefully remove the paper. Arrange in center of a plate, dust with powdered sugar and top with caramelized pistachios. Decorate with strawberry halves and strawberry coulis to your taste.

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Soft-centered chocolate cake, strawberry coulis and caramelized pistachios by Le Cordon Bleu International BV, all rights reserved

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Soft-centered chocolate cake, strawberry coulis and caramelized pistachios