White Lava in Fondant

Zobacz film

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Quantity of servings: 10 pcs

Eggs 135 g

Sugar 110 g

Butter 150 g

Salt 2.5 g

Milk 30 g

Wheat flour (sifted) 80 g

Butter (soft) 88 g

Wheat flour 165 g

Sugar 88 g

Cocoa 10 g

Butter 64 g

Milk 40 g

White chocolate 40 g

Crack the eggs into the bowl of a mixer, add the sugar and whip until a pale, smooth mass is obtained.
In a saucepan melt the butter with the milk and salt.
Add the chocolate and stir until completely melted and smooth.
Pour the chocolate mass into the whipped egg mass and mix.
Add the sifted flour and mix until smooth.
Transfer the batter to a piping bag.

In a saucepan heat the butter with the milk.
Add the white chocolate and Multi Cream, stirring until a smooth, uniform mass is obtained.
Cool to room temperature, then transfer to a piping bag.

Fill silicone molds to 1/3 of their height with the chocolate batter.
Use a teaspoon to push the batter towards the sides of the mold, creating a hollow.
Fill the hollow with the milk cream, not reaching the edge (leave some space).
Top up the molds with the chocolate batter, enclosing the cream inside.

Bake at 210°C for 10 minutes, until the sides are set and the centre remains liquid.
Carefully remove from the mold.

Place a cocoa crumble disc in the centre of the plate.
Arrange a ring of raspberry slices around it.
Place the warm fondant on top of the crumble.
Serve immediately — when cut, a white, thick cream should flow out from the centre.