#DOMINOS CHOCO LAVA CAKE CRACKED#
"So I cracked open an extra cake and sure enough, it was oozing in the middle. "After we served them, the maitre d' came running to me shouting that the cake was not cooked," Vongerichten recalls in a phone interview. Moving to Restaurant Lafayette in 1987, Vongerichten, then 30, was making 500 moist chocolate cupcakes from his mother's recipe for a private party, but amateurishly failed to adjust for putting that many cakes in an oven, which significantly decreases the temperature. (Ducasse, now a celebrated French chef, was cooking in Monte Carlo at the time.) "It reached a point where we were practically obliged to make it," Alain Ducasse revealed to the New York Times in 1991. The dessert rapidly spread throughout the high-end kitchens of Europe, solidifying itself as a staple of nouvelle cuisine. Once he introduced the molten cake to his menu, it was, unsurprisingly, an instant hit. Lamenting that "translating an emotion into a dessert isn't necessarily easy," Bras says that the toiling and tinkering eventually paid off.
As the cake cooks, the ganache melts, resulting almost magically in a fully baked cake with a liquified center. The dessert, which he refers to as a "technical feat" two years in the making, involves baking off individual ramekins filled with chocolate cake batter swaddling a frozen sphere of ganache in the center. "I wanted to translate the emotion evoked by coming home to find a mug of hot chocolate after a day of skiing," he says. Fast-forward six years later to the kitchen at Lafayette inside the Drake Hotel in New York City where a young Jean-Georges Vongerichten - years before he launched his global restaurant empire - created his version entirely by accident.īras tells Thrillist that the idea came to him after a ski trip with his children. The first, legendary French chef Michel Bras, debuted his chocolate coulant (French for "runny") in 1981 at his namesake restaurant in Laguiole, France. Two chefs claim to have invented the cake six years apart both are somewhat correct. "If creme brulee was the most popular dessert of the 1980s," wrote pastry chef Sherry Yard in her cookbook Desserts by the Yard, "chocolate truffle cake was the favorite of the '90s." Michel Bras at Laguiole in 1997 | Pool BAUDET/LE CORRE/Gamma-Rapho via Getty Images In its prime, it was viewed as the pinnacle of fine-dining desserts, a complex dish aspiring chefs strived to master and established chefs clamored to put on their menus.
#DOMINOS CHOCO LAVA CAKE MAC#
The molten chocolate cake has become so common that, in 2013, food writer Mark Bittman once heralded it as " the Big Mac of desserts."īut the chocolate lava cake - also known as chocolate truffle cake - hasn't always elicited the same groans of "basicness" as a Pumpkin Spice Latte. These days, the ubiquitous dessert, a single-serving warm chocolate cake with a runny chocolaty center, is most closely associated with kitschy Valentine's Day dinners and chains touting buy-one-get-one-free appetizer deals. While his social media smackdown may have been fictional, the sentiment - that chocolate lava cake is clichéd and passé - is all too real.
#DOMINOS CHOCO LAVA CAKE MOVIE#
"I would rather have you sit on my face after a brisk walk on a warm day than suffer through that fucking lava cake again." That line, undeniably the highlight of the 2014 Jon Favreau movie Chef, is tweeted at the titular character by Oliver Platt's villainous food critic, who swiftly adds that the cake is "irrelevant."
0 kommentar(er)
