Executive Chef Ryan McKeown from STK Nashville made a Chocolate Lava Marshmallow Cake. (see recipe below) STK Nashville is located in the Gulch inside the Terrazzo at 700 12th Ave So. Nashville, TN 37203. Reservations can be made via www.opentable.com or by calling (615) 619-3500. For more information, go to https://stksteakhouse.com/venues/nashville/, follow Instagram: @eatstk and https://www.facebook.com/STKNashville/ on Facebook.
Chocolate Lava Marshmallow Cake
Yield: 2, large to share
- 1 stick unsalted butter, plus melted butter for brushing
- 1/4 cup all-purpose flour
- 6 ounces dark chocolate (70 percent cacao), chopped
- 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- Pinch of salt
- 4 tablespoons of marshmallow fluff
- Icing sugar for decoration
- Freeze dried raspberries
- Fresh raspberries
- Frozen raspberry jam
- White chocolate ice cream
Preheat the oven to 425°. Brush 2 large rings with melted butter and line them with parchment paper. In a double boiler or Bain Marie, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
In a bowl, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
Spoon two-thirds of the batter into the prepared ring. Using a slightly moistened spoon, divide the marshmallow fluff among the ramekins. Cover with the remaining chocolate batter. Bake in the center of the oven, until the tops are set enough to hold but the centers are still very slightly jiggly. Transfer the rings to a rack and let cool to room temperature.
Run the tip of a small knife around each cake if needed, remove the ring and the parchment paper.
Once it’s time to serve them, reheat them in the oven till warm inside
Dust the warm cakes with icing sugar and serve immediately with raspberry jam (compote) fresh raspberries, crushed freeze dried raspberries and white chocolate ice-cream.
Display in the plate elegantly all the ingredient to make it look good.
Bring the defrosted raspberries with 1/3 of the quantities of sugar, lemon zest, a touch of lemon juice. Once boiled and cooked for 1 minutes, pass in a perforated hotel pan. Keep the pulp and reduce to very syrupy the juice left of the raspberries, add it back to the pulp, stir together and chill it.
Crush some freeze dried raspberry but not too much, some should be pieces and some should be powder to look good, sprinkle in the plate and over the cake.