Poire Belle Hélène Chocolate Lava Cake
Poire Belle Hélène Chocolate Lava Cake

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, poire belle hélène chocolate lava cake. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Poire Belle Hélène Chocolate Lava Cake is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Poire Belle Hélène Chocolate Lava Cake is something which I’ve loved my entire life. They’re nice and they look wonderful.

Here is how you can achieve that. On a double boiler, add chocolate. Once chocolate starts to melt, remove from heat and add butter. See recipes for Poire Belle Hélène Chocolate Tart too.

To get started with this recipe, we must prepare a few ingredients. You can cook poire belle hélène chocolate lava cake using 22 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Poire Belle Hélène Chocolate Lava Cake:
  1. Take Poached Pear:
  2. Make ready 750 ml Water,
  3. Make ready 150 g Light Muscovado Sugar,
  4. Make ready 1 Cinnamon Stick,
  5. Take 2 Star Anise,
  6. Get 1 Cloves,
  7. Take 1 Lemongrass White Part Only Lightly Bruised,
  8. Get 2 TBSP Spiced Rum,
  9. Get Fresh Orange Zest, 1 Orange
  10. Make ready 1/2 Inch Ginger Grated,
  11. Prepare 4 Pears Preferably Bosc,
  12. Prepare Lava Cake:
  13. Get 75 g High Quality Dark Chocolate Preferably Valrhona,
  14. Get 56 g Unsalted Butter Softened,
  15. Make ready 1 Egg,
  16. Prepare 50 g Demerara Sugar,
  17. Prepare 25 g Corn Flour,
  18. Get Pinch Sea Salt,
  19. Get 2 TBSP Nature's Superfoods' Raw Cacao Nibs,
  20. Take Edible Gold Dust, For Garnishing
  21. Prepare Edible Rose Petals, For Garnishing
  22. Make ready Fresh Mint, For Garnishing

On a double boiler, add chocolate. Once the chocolate starts to melt, remove from heat and add butter. I have such fond memories of Poire Belle Helene as an ice cream dessert, that I recreated it as a chocolate cake recipe when I set up Pudding Fairy. Poire belle Hélène ([pwaʁ bɛl elɛn]; German: Birne Helene) is a dessert made from pears poached in sugar syrup and served with vanilla ice cream and chocolate syrup.

Steps to make Poire Belle Hélène Chocolate Lava Cake:
  1. Prepare the poached pears. In a sauce pot over medium heat, add water, sugar, cinnamon, star anise, cloves, lemongrass, rum, orange zest and ginger. Stir to combine well and until the sugar has dissolved. Stir, stir, stir.
  2. Turn the heat down to low and simmer for about 30 mins. Remove from heat. Peel the pears using a peeler. Using a melon baller, carefully remove the bottom of the pears.
  3. Using a small sharp knife to scrape out all the seeds carefully. Place the pears immediately into the syrup or it will oxidize very quickly. Fill the pot with more water, just enuff to submerge the pears and only if necessary. Return the pot back onto the heat.
  4. Cut out a round parchment paper to cover the pears and the syrup. This will ensure even coloring of the pears. Bring it up to a simmer and turn the heat down to low. Cover and poach the pears for 20 to 30 mins. Remove from heat and let chill in the fridge overnight, with the parchment paper still in tact.
  5. Prepare the lava cakes. Preheat oven to 230 degree celsius or 450 fahrenheit. On a double boiler, add chocolate.
  6. Once chocolate starts to melt, remove from heat and add butter. Stir until well combined and the butter has melted as well. Set aside. In another bowl, add egg and sugar.
  7. Whisk to combine well. Gradually add the warm chocolate mixture into the egg mixture 1/3 portion at a time. Whisk until everything is fully incorporated. Sieve in the corn flour.
  8. Whisk until well combined. Add in salt, cacao nibs and 2 TBSP of that syrup. You can make excellent tea with the syrup. Give it a final whisk.
  9. Add the chocolate batter into the ramekins. These lava cakes will not be able to unmold. If you would like to serve these on a serving plate, lightly grease a pastry ring with some butter and wrap the inner circumference with parchment paper. Place the pastry ring on the serving plate and pour the batter into the ring. Pour about 3/4 way full.
  10. Wack into the oven and bake for 8 mins. The edge should be hard while the middle is still soft and jiggly. Drain pears from the syrup.
  11. Place 1 pear into each ramekins or pastry rings. It is okay if there're cracks. That is the beauty of this dish. Wack back into the oven and bake for a further 5 mins.
  12. Remove from oven. Plating. Garnish with some rose petals and mint on the sides Sprinkle some gold dust over the top. Serve immediately.
  13. Ready to serve and ENJOY!

I have such fond memories of Poire Belle Helene as an ice cream dessert, that I recreated it as a chocolate cake recipe when I set up Pudding Fairy. Poire belle Hélène ([pwaʁ bɛl elɛn]; German: Birne Helene) is a dessert made from pears poached in sugar syrup and served with vanilla ice cream and chocolate syrup. Few desserts come more classic than this delightful Poires Belle Helene. The dish is essentially poached pears with a chocolate sauce but certainly sounds so much more enticing with its beautiful enticing French name. The dessert was reputably invented by the godfather of haute cuisine, Auguste. o-pratiques.com/cuisine-et-nutrition/recettes/poire-belle-helene-en-coupe-chocolatee/ Une mousse au chocolat onctueuse, des poires délicieusement sucrées, le tout dans une coupe chocolatée… Poires Belle Helene Recipe.

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