Desserts > Dessert Presentation > Plating Techniques > Using Stencils for Decoration (Powdered Sugar, Cocoa)
Stenciled Chocolate Lava Cakes with Raspberry Coulis
Elevate your chocolate lava cake presentation with simple stenciling techniques. This recipe guides you through creating visually stunning desserts using powdered sugar and cocoa, complemented by a vibrant raspberry coulis.
Ingredients
- 150 g Dark Chocolate (70% cacao)
- 150 g Unsalted Butter
- 3 Eggs
- 3 Egg Yolks
- 75 g Granulated Sugar
- 40 g All-Purpose Flour
- 200 g Raspberries (fresh or frozen)
- 50 g Powdered Sugar
- 30 g Cocoa Powder
Making the Chocolate Lava Cakes
Begin by preheating your oven to 200°C (400°F). Grease and flour four ramekins. Melt the chocolate and butter together in a heatproof bowl set over a simmering pot of water (double boiler), stirring until smooth. In a separate bowl, whisk together the eggs, egg yolks, and sugar until pale and slightly thickened. Gently fold the melted chocolate mixture into the egg mixture. Add the flour and fold until just combined. Divide the batter evenly among the prepared ramekins. Bake for 12-15 minutes, or until the edges are set and the center is still slightly molten. Let cool in the ramekins for a few minutes before inverting onto plates.
Preparing the Raspberry Coulis
While the lava cakes are baking, prepare the raspberry coulis. Place the raspberries in a saucepan over medium heat. Cook, stirring occasionally, until the raspberries have softened and released their juices. Simmer for 5-7 minutes. Strain the mixture through a fine-mesh sieve to remove the seeds. Sweeten with a little powdered sugar to taste, if desired.
Stenciling with Powdered Sugar
Once the lava cakes are inverted onto plates, allow them to cool slightly. Place a stencil of your choice (e.g., a heart, star, or geometric pattern) directly on top of the lava cake or next to it on the plate. Gently dust the stencil with powdered sugar, using a fine-mesh sieve for an even application. Carefully lift the stencil to reveal the design. Repeat this process on the remaining plates.
Stenciling with Cocoa Powder
For a contrasting effect, you can also use cocoa powder. Place a different stencil (or the same one in a different location) on the plate. Gently dust with cocoa powder, ensuring an even coverage. Lift the stencil carefully to avoid smudging.
Plating and Finishing Touches
Spoon a generous swirl of raspberry coulis onto each plate. Place the stenciled lava cake alongside the coulis. You can garnish with fresh raspberries, mint sprigs, or a dusting of cocoa powder for added visual appeal. Ensure the plate is clean and free of drips or smudges.
Nutrition Facts Estimated per 100g of product
Calories: Approximately 400-450 kcal, Protein: 6-8g, Fat: 30-35g, Carbohydrates: 30-35g. These values are estimates and can vary based on specific ingredients used.
Other Important Considerations for Nutrition
This dessert is high in sugar and fat. Consume in moderation as part of a balanced diet. Consider using a sugar substitute in the raspberry coulis to reduce sugar content. Adjust portion sizes to manage calorie intake. Fresh raspberries provide some vitamins and antioxidants.
FAQ
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What kind of stencils can I use?
You can use a variety of stencils, from commercially available dessert stencils to DIY options made from parchment paper or plastic sheets. Choose patterns that complement the dessert and your personal style. -
How do I prevent the powdered sugar or cocoa powder from spreading?
Use a fine-mesh sieve to apply the powder evenly and sparingly. Hold the sieve a few inches above the stencil. Gently tap the sieve to distribute the powder. Avoid using too much powder at once. -
Can I use other types of coulis?
Yes, you can substitute raspberry coulis with other fruit coulis, such as strawberry, blackberry, or mango. You can also use chocolate sauce or caramel sauce for a different flavor profile.