Valrhona Chocolate Cake: History and Origin
The Valrhona chocolate cake is a dessert that has become a classic in French and world pastry-making. Its name comes from the renowned French brand Valrhona, famous for the quality of its origin dark chocolate, which is used by prestigious chefs in their creations. This cake stands out not only for its intense flavor but also for its unique texture: a firm edge that contrasts with a soft and creamy center that melts in your mouth.
In Latin America, this type of chocolate cake is known in several countries by different names, although with minimal variations in preparation. In Mexico and Colombia, for example, it may be called "molten chocolate cake" or "melting chocolate cake," referring to its creamy center which focuses on the sensory experience rather than decoration. In Argentina and Chile, it is common to find similar variants under the name "chocolate flan" or simply "warm chocotorta," although with somewhat different ingredients and techniques.
The recipe we present here is inspired by the traditional French technique that uses Valrhona chocolate, a chocolate known for its deep and balanced flavor, ideal for achieving the texture and taste that make this cake an unforgettable experience.
How to Prepare Valrhona Chocolate Cake
Preheat the oven to 163 °C (325 °F).
Grease and flour six 170 g flan molds.
Mix imported dark chocolate and unsalted butter in a metal bowl.
Place this bowl over a saucepan with simmering water over low heat.
Stir until smooth and homogeneous.
Let the mixture cool slightly.
Using an electric mixer, beat eggs, egg yolks, and sugar in a bowl until the mixture is pale and thick, approximately 10 minutes.
Reduce the mixer's speed.
Gradually incorporate the wheat flour while continuing to mix.
Add the chocolate and butter mixture and continue mixing until the batter is thick and shiny, approximately 5 more minutes.
Distribute the batter among the previously prepared molds.
Bake until the cake is firm around the edges but the center moves slightly when the mold is shaken, which will take approximately 12 minutes.
Let cool slightly before handling.
Run a sharp knife around the edges of the molds to loosen the cake.
Carefully unmold the cakes onto individual plates.
One of France's best chocolatiers inspired this dessert, which is characterized by its delicious contrast between a firm texture on the edges and a soft, creamy center.
When the center is cut, the mixture flows out, forming an irresistible sauce.
Serve warm accompanied by vanilla ice cream to enjoy a sweet experience that is balanced in flavor and temperature.
