Frédéric Bau, École du Grand Chocolat Valrhona

Molten Chocolate Cakes with Verrines of Softened Bananas and Chocolate Granita

Name: Molten Chocolate Cakes with Verrines of Softened Bananas and Chocolate Granita
Prep time: 1 h 40 min
Cook time: 15 min
Total time: 1 h 55 min
Yield: Serves 6–8
Ingredients: 1 ⅓ sticks (5 ⅔ oz./160 g) butter, plus a little extra for the pastry circles; 5–6 eggs, total weight 10 oz. (280 g); 6 oz. (170 g) bittersweet chocolate, 70 percent cocoa; 6 oz. (170 g) bittersweet chocolate, 70 percent cocoa; 6 oz. (170 g) bittersweet chocolate, 70 percent cocoa; 6 oz. (170 g) bittersweet chocolate, 70 percent cocoa; 2 ¾ cups (650 ml) water; 1 ½ tablespoons (⅓ oz./10 g) powdered milk; 1 heaped tablespoon (1 oz./25 g) honey; 2 passion fruits; 2 or 3 bananas, total weight approx. ½ lb. (240 g); ¼ cup (60 ml) orange juice; 2 grinds of the pepper mill with Sarawak pepper; Scant cup (2 ¾ oz./80 g) cake flour; 5 ½ tablespoons or ¾ stick (2 ¾ oz./80 g) butter; 5 ½ tablespoons or ¾ stick (2 ¾ oz./80 g) butter; 5 ½ tablespoons or ¾ stick (2 ¾ oz./80 g) butter; 1 cup (2 ¾ oz./80 g) ground almonds; Scant ½ cup (2 ¾ oz./80 g) sugar; Scant ½ cup (2 ¾ oz./80 g) sugar; Scant ½ cup (2 ¾ oz./80 g) sugar; Generous pinch (3 g) fleur de sel

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
1 hr 55

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Molten chocolate cakes

5 ⅔ oz. (160 g) bittersweet chocolate, 70 percent cocoa
1 ⅓ sticks

Dessert
Vegetarian
Cake
Microwave

Method

A day ahead, prepare the molten chocolate cakes. Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time). Add the butter to the melted chocolate and stir until thoroughly combined and smooth. Beat the eggs and sugar until thick and pale