Chocolate Molten Love Cake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A fancy and decadent chocolate dessert that is sure to impress.
Ingredients
- 1 lb sweet butter
- 1 lb 64% dark chocolate
- 1/2 lb sugar
- 9 eggs
- 4 1/2 oz cake flour, sifted, divided
- 3 cups heavy cream, (40%)
- 1 vanilla bean, split and seeds scraped
- 9 egg yolks
- 1 pint fresh raspberries
- 2 cups granulated sugar
- 1 cup water, plus 7 tablespoons, divided
- 1 cup whole milk
- 14 oz unsalted butter, melted
- 14 oz pistachios, chopped
- 4 oz bittersweet chocolate
- 1/4 cup butter
Instructions
- Preheat the oven to 325 °. Grease 12 baking rings with spray and arrange them over a greased and lined baking sheet.
- Mix 1 lb butter and 1 lb dark chocolate in a stainless steel bowl over a double boiler. Melt until a smooth texture forms. Put the bowl over a double chiller.
- *Cook's Note: This is like a double boiler except the bottom bowl is filled with ice. Add the 1/2 lb sugar and 9 eggs to a medium bowl and whisk to combine. Slowly fold the eggs into the chocolate and butter mixture, then fold in the 1/4 cup cake flour.
- Fill the baking rings 1/2-full with the batter. Bake in the oven until the sides have set but the center is glossy, about 6 minutes. Remove from oven, let cool a few minutes, then lift the baking ring off each cake.
- For assembly, add 1 to 2 tablespoons Creme Anglaise to each serving plate. Add butterscotch sauce to plates using a fancy design. Do the same with the Raspberry Coulis. Add a piece of Pistachio Tuile. Transfer the molten cakes from baking sheet to the plates on top of the sauces. Drizzle chocolate sauce on top and garnish with berries.
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