Pastry Chef Hồng Ly of Sheraton Hanoi Hotel

Crafted by the talented Pastry Chef Nguyễn Thị Hồng Ly, this indulgent cake features a delicate exterior that gives way to a warm, velvety chocolate centre. As a part of Hemispheres Steak & Seafood Grill restaurant’s menu, this dessert is a must-try for any discerning pudding enthusiasts.

Ingredients:

• Dark chocolate: 400g
• Butter 200g
• Egg: 6pcs
• Sugar: 105g
• Flour: 80g
• Whipping cream: 300g

Molten Chocolate Lava Cake

Preparation:

Melt the chocolate and butter:

• In a double boiler or microwave, melt the dark chocolate and butter together, stirring constantly until the mixture is smooth and well-combined. Set aside to cool slightly.

Prepare the egg mixture:

• In a separate bowl, lightly beat the eggs and sugar together until the sugar has dissolved and the mixture is pale and fluffy.

Add the flour:

• Sift the flour into the egg mixture and gently fold it in, being careful not to overmix and create any lumps. Slowly pour the melted chocolate-butter mixture into the egg-flour mixture, folding it in gently until fully combined.

Fold in the whipped cream:

• In a separate bowl, whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the chocolate batter until just combined.

Chill the batter:

• Pour the batter into a baking dish or individual ramekins. Cover and refrigerate for about 2 hours to allow the batter to set.

Bake the cakes:

• Preheat the oven to 180°C (350°F).
• Bake the chilled batter for 10 minutes, or until the edges are set but the centre is still soft and molten.

To serve:

• Carefully unmould the cakes onto plates.
• To complete the indulgence, serve the lava cakes with a raisin rum cream, a vibrant wild strawberry sauce, and a drizzle of rich red wine – a symphony of flavours that perfectly balance the intensity of the chocolate!

The dessert is featured in the restaurant’s new menu. Kindly reach out to +84 904 850 995 (Mr Quốc Anh) or anh.phung@marriott.com for reservation. VNS