Having just returned from our second pre cruise inspection of the brilliant Amadeus Provence on the Rhone river I would like to share a specialty of the boat. They serve their French Lava Cake as a special treat at one of their tea times. We will also do this on our glatt kosher cruise. A beautiful river with enchanting places to visit. Join us this October.
Ingredients
For 8-10 ramekins of 3 inches.
- 150 gm butter at room temperature
- 75 gm sugar
- 4 whole eggs
- 130 gm dark chocolate with 60-80% cocoa content.
- 65 gm flour sifted
- 50 gm melted butter for the ramekins
- Baking time 8 minutes at 210 c/ 410 f
Instructions
- Using a pastry brush, coat the insides of the ramekins
- Pre heat oven
- Using a hand whisk, cream the butter with sugar until foamy, then gradually stir in the egg. Chop the chocolate into small pieces and melt (gently) in
- the microwave. Do not let the chocolate get too hot, just melted. Stir the liquid chocolate with the butter mixture using hand whisk then put aside.
- Sieve the flour into mixture. Mix until completely blended. Fill up the ramekins with the mixture. Bake as above.
- After baking let stand for about 2-3 minutes. Carefully turn out each ramekin and serve immediately. Yummy with vanilla ice cream
- The core of the “fondant au chocolat” should, of course, be liquid.
- Enjoy at home or with us on the Rhone in October this year
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
