The Amazing Melting Chocolate Desserts
from Villa Rene Lalique
Today we would like to share with you pastry chef Nicolas Multon’s recipe for amazing melt in the mouth chocolate desserts! Nicolas, who was awarded the “Passion Dessert” prize by the French guide Michelin in 2019, works at the wonderful two Michelin star restaurant at Villa René Lalique in Wingen-sur-Moder in Alsace.
Chef Nicolas Multon
Whilst the restaurant headed by Jean-Georges Klein and Paul Stradner, is sadly closed right now due to the COVID-19 lockdown, along with all hotels and restaurants in France, the chefs have been kind enough to share their favourite recipes. I’m not sure about you, but this one is definitely one of my favourites and not too difficult to create either. The secret is to make sure you don’t overcook it so that the middle is still liquid when you open it.
130 g dark chocolate 70%
65g white flour
Step 1: Melt the butter and dark chocolate in a Bain Marie or in a microwave in two separate bowls.
Step 2: Mix together the eggs and sugar in one bowl.
Step 3: Add the flour.
Step 4: Now whisk all ingredients with a hand blender until frothy.
Step 5: Add the melted chocolate and the melted butter to the bowl and mix in gently but well with all the other ingredients.
Step 6: Lightly grease small aluminium or silicone moulds and fill them up ¾ with the mixture.
Step 7. Place in the fridge until you are ready to cook.
Step 8. Preheat the oven to 200 ° C and bake on a medium rack for 8 to 10 minutes. Take out of the oven and let them rest for 1 minute. Very carefully remove the tart from the mould and place on individual plates and decorate.
Tip: The chocolate puddings are done as soon as the surface is firm and slightly curved. Try not to overcook otherwise the middle will not be molten.
Hotel Villa René Lalique
Address: Wingen-sur-Moder, Alsace, France
Tel: +33 3 88 71 98 98
For more information about the beautiful Hotel Villa René Lalique please visit the website here.
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