Chocolate Waffle Lava Cake
- 20 grams heavy cream
- 6 eggs
- 150 grams sugar
- 1 64 percent bittersweet chocolate
- 3 ounces 72 percent dark chocolate
- Pinch of salt
- 150 grams flour
- Maple syrup anglaise, recipe follows
- Waffle cake, recipe follows
- Cinnamon ice cream, as needed
- Cocoa powder, for dusting
Whip heavy cream to soft peaks; set aside. Whisk eggs and sugar together; set aside. Melt both chocolates, add salt and slowly add egg mixture so eggs do not cook. Fold in whipped cream and then add flour.
Pour batter into greased shallow molds and place in a water bath. Bake in a preheated 300 F oven for 30 minutes.
Warm one lava cake with two of the waffles in the oven for about 3 minutes at 350 F.
Place a spoonful of the maple syrup anglaise sauce in the middle of the plate followed by a waffle cake. Place the warm lava cake on top of bottom waffle and place one more waffle cake on top.
Garnish with cinnamon, ice cream and powdered sugar. Makes 6 desserts.
melt 245 grams brown sugar, a pinch of salt and 160 grams of maple syrup in sauce pan on low heat, stirring constantly. Take off the heat and add 2.5 ounces of butter. Stir in quart of heavy cream. Cool.
To make the waffles, melt 8 ounces unsalted butter and set aside. Mix together two eggs and 1 quart of milk. Add 22 grams baking powder, 40 grams cocoa powder, 50 grams sugar, 490 grams flour and pinch of salt to egg and milk mixture. Add melted butter to batter and combine. Pour batter into waffle maker and cook according to manufacturer’s instructions. Makes 12 waffles.
MENU PRICE: $17; FOOD COST: $4.49 PER SERVING
Chef David Burke, Tavern 62, New York City