MOLTEN CHOCOLATE TORTE
Caramelized Banana, Hazelnut Ice Cream, Caramel Sauce
Serves 2
Ingredients:
- 6 oz bittersweet chocolate
- 4 oz unsalted butter
- 3 eggs
- 1 egg yolk
- 2 oz sugar
- pinch salt
- 2 tbsp flour
- 8 oz hazelnut ice cream or other flavor of your choice
Preparation:
- Place the butter, sugar, salt and chocolate in a bowl and melt over a double boiler with gently simmering water. Whisk until smooth.
- Pour the chocolate mixture in a mixer bowl; add the eggs and flour and whip until fluffy and transfer to a piping bag.
- Grease 8 aluminum ramekins with butter and flour and shake off excess flour. Fill each ramekin with chocolate mixture and bake in a preheated oven 400˚F for 10-12 minutes, or until the sides of the cakes are set and the centers are still soft.
Caramel Sauce
Ingredients:
- 1 cup sugar
- ½ cup 35% cream
- 6 tbsp butter
TIP: This is a relatively easy but dangerous operation; if unsure of oneself please buy commercially available caramel sauce!
Preparation:
- Put the sugar in a large sauce pan and melt over medium heat. Once it is golden, remove from the stove and add the butter, stir with a whisk until completely melted and then add the cream, stir well and allow to cool completely before use.
Caramelized Banana
Ingredients:
- 2 banana diced into quarter-inch cubes
- 2 tbsp sugar
- 1 pinch of salt
- A squeeze of lemon juice
- ½ oz rum
- ¼ tsp vanilla extract
Preparation:
Preheat a sauté pan and add the butter and sugar. Once the sugar is browned add the banana and lemon juice and sauté for a minute. Add the rum, salt and vanilla extract and burn off the alcohol, remove from the fire and set aside to cool.
