Name: Gluten-Free Rice Flour Biscuit Chocolat (Lava Cake)
Cuisine: フレンチ
Ingredients: [Biscuit Batter (For ten 6cm ring molds)]; Dark chocolate 330g; Unsalted butter (room temperature) 160g; Rice flour 110g; Almond flour 130g; Egg yolks 160g; Egg whites (room temperature) 240g; Granulated sugar 270g; Cocoa powder (for dusting) to taste; Cooking spray (for the molds) to taste; [Coulant (Molten Center)]; Heavy cream 60g; Water 30g; Unsalted butter 15g; Chocolate 36g

About "Gluten-Free Rice Flour Biscuit Chocolat (Lava Cake)"

French chef Teruhiko Hoshino introduces a gluten-free biscuit chocolat using rice flour instead of wheat flour. Inside is a frozen chocolate core called a "coulant" (molten center) that melts and flows out beautifully when sliced. The contrast of a crispy exterior and a molten interior highlights the unique lightness of rice flour. Conveniently, they can be frozen in their molds and baked straight from the freezer at 180°C (350°F) for 15 minutes whenever you want. Dust with cocoa powder and serve with vanilla ice cream to enjoy a delicious contrast of hot and cold.

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Tips for Making "Gluten-Free Rice Flour Biscuit Chocolat (Lava Cake)"

Prep
- Make the coulant in advance (ideally the day before) and freeze. It must be completely frozen to proceed.
Prep
- Spray the inside of 6cm ring molds with cooking spray and line with parchment paper cut slightly taller than the molds.
Prep
- Bring the butter and egg whites to room temperature before starting.
Temperature Control
- Melt the chocolate slowly over a 60–70°C (140–158°F) water bath, maintaining it at around 50°C (122°F).
Temperature Control
- Maintain the temperature around 50°C (122°F) when adding butter and flour. If the temperature drops, the batter will stiffen.
Meringue
- Do not add all the granulated sugar at once; add it gradually while whipping.
Meringue
- Whip the meringue slowly at medium speed rather than maximum speed to achieve a fine-textured, stable, and strong peak.
Mixing Batter
- When adding meringue to the chocolate base, whisk in the first scoop vigorously to loosen the batter (it is fine if it deflates).
Mixing Batter
- Fold the remaining meringue gently with a spatula. Stop folding while the batter is still slightly grayish and marbled to avoid overmixing.
Shaping
- Use a piping bag with a #13–14 round tip. Pipe batter halfway up the mold, press the frozen coulant into the center, and cover with more batter.
Storage
- The assembled molds can be frozen. Bake them straight from the freezer at 180°C (350°F) for about 15 minutes whenever you like.
Finishing
- While hot, transfer to plates using an offset spatula, remove the molds and paper, and dust with cocoa powder to finish.

Ingredients for "Gluten-Free Rice Flour Biscuit Chocolat (Lava Cake)"

15 items

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[BiscuitBatter (For ten 6cm ring molds)]
Darkchocolate 330g
Unsaltedbutter (room temperature) 160g
Riceflour 110g
Almondflour 130g
Eggyolks 160g
Eggwhites (room temperature) 240g
Granulatedsugar 270g
Cocoapowder (for dusting) to taste
Cookingspray (for the molds) to taste
[Coulant(Molten Center)]
Heavycream 60g
Water30g
Unsaltedbutter 15g
Chocolate36g

How to Make "Gluten-Free Rice Flour Biscuit Chocolat (Lava Cake)"

1
[Make the Coulant (Recommended the day before)]
2
In a saucepan, combine the heavy cream and water, bring to a rolling boil.
3
Combine the chocolate and cubed butter in a bowl, and place it over a warm water bath to melt slightly.
4
Pour the boiling cream mixture all at once into the bowl of chocolate and butter. Whisk vigorously until smooth and fully emulsified.
5
Transfer the mixture to an easy-pour container and distribute it evenly into a silicone sphere mold.
6
Place in the freezer until completely frozen (must be rock hard before proceeding to the next step).
7
[Prepare the Molds]
8
Spray the inside of 6cm ring molds with cooking spray, then line them with parchment paper cut slightly taller than the molds.
9
[Make the Biscuit Batter]
10
Place the dark chocolate in a bowl and melt it slowly over a 60–70°C (140–158°F) water bath. Use a thermometer to maintain the chocolate at around 50°C (122°F).
11
Put the room-temperature egg whites in a mixer bowl. Gradually add the granulated sugar while whipping at medium speed to create a dense, fine-textured, and stiff meringue.
12
Add the room-temperature butter to the chocolate (maintained at 50°C/122°F) and mix slowly with a spatula and whisk to emulsify.
13
Add the almond flour and rice flour all at once, mixing thoroughly until no dry flour remains (be careful not to let the overall temperature drop too much).
14
Add a single scoop of the whipped meringue first and whisk it in thoroughly to loosen the batter (it is fine if the air bubbles deflate at this stage).
15
Add the egg yolks and mix well.
16
Add the remaining meringue and fold gently with a spatula. Do not overmix; stop folding while the batter still has a slightly grayish, marbled appearance.
17
[Pipe the Batter]
18
Transfer the batter into a piping bag fitted with a round tip (size #13 or #14).
19
Pipe the batter straight down into the center of the prepared ring molds, filling them about halfway.
20
Remove the frozen coulant cores from the freezer and gently press one into the center of each piped batter.
21
Pipe the remaining batter over and around the coulant to cover it completely (makes 10 cakes in total).
22
[To Freeze] You can freeze them in their molds at this stage. When ready to eat, bake them straight from the freezer.
23
[Bake]
24
Bake in an oven preheated to 180°C (350°F) for about 15 minutes.
25
[Finish]
26
While still hot, transfer the cakes to plates using an offset spatula, gently lift off the ring molds, and peel away the parchment paper.
27
Dust with cocoa powder to finish. Serving with vanilla ice cream is highly recommended to enjoy the contrast of hot and cold.

Detailed Commentary on "Gluten-Free Rice Flour Biscuit Chocolat (Lava Cake)"

* Content organized by topics from the video.

A Hit Recipe from My Kanazawa Cooking Class!

I'm Teruhiko Hoshino from Jardin Paul Bocuse. Today, I'm sharing the 'Rice Flour Biscuit Chocolat' recipe that we made together in my cooking class in Kanazawa. This recipe is a wonderful review for those who attended, and for first-timers, it's a special opportunity to recreate a professional, restaurant-quality dessert at home. This time, we are using rice flour instead of wheat flour to make a gentle, gluten-free treat. Whether you love baking or rarely make desserts, I highly encourage you to give it a try!

The Secret Molten Core: What is a Coulant?

The defining feature of this biscuit chocolat is the chocolate core inside, known as a 'coulant.' To make this coulant, we prepare chocolate, butter, heavy cream, and water. By freezing these ingredients together and placing the frozen core in the center of the biscuit batter, the chocolate melts during baking. When you cut into it, a warm chocolate sauce flows out beautifully. For the biscuit batter, we use egg whites, almond flour, granulated sugar, egg yolks, butter, chocolate, cocoa powder for dusting, and our star ingredient: rice flour. We prepare 6cm ring molds by spraying the insides with cooking spray and lining them with parchment paper cut slightly taller than the molds.

Making and Freezing the Rich Coulant Core

First, we make the coulant core. Combine heavy cream and water in a saucepan and bring to a boil. Meanwhile, place the chocolate and cubed butter in a bowl over a warm water bath to melt slightly. Once the cream boils, pour it all at once into the chocolate and butter, whisking until smooth and emulsified. At this point, the mixture is already an incredibly delicious sauce. Transfer it to an easy-pour container and distribute it evenly into a silicone sphere mold, then freeze until completely solid. Since the coulant must be fully frozen before the next step, I recommend preparing it the day before.

Tips for a Dense and Strong Meringue

While the coulant is freezing, we prepare the biscuit batter. First, melt the dark chocolate slowly over a 60–70°C (140–158°F) water bath. Keeping the temperature around 50°C (122°F) with a thermometer is key to melting chocolate in optimal condition. Meanwhile, whip the meringue. Put room-temperature egg whites in a mixer bowl and add granulated sugar. Since there is a large amount of sugar, add it gradually rather than all at once. Whipping at maximum speed makes it fast but creates coarse air bubbles. Whipping slowly at medium speed yields a fine-textured, stable, and strong meringue.

Temperature Control and Folding Techniques

Add room-temperature butter to the chocolate maintained at 50°C (122°F), and mix slowly with a spatula and whisk to emulsify. Add the almond flour and rice flour all at once, mixing thoroughly. It is crucial to keep the temperature around 50°C (122°F) because if it drops too much, the batter will stiffen. Once combined, add a single scoop of meringue and whisk it in to loosen the batter; it's fine if this first scoop deflates. Next, mix in the egg yolks. Finally, add the remaining meringue and fold gently with a spatula. Overmixing deflates the air and darkens the batter, so stopping when it is slightly grayish and marbled is a professional technique for a fluffy bake.

Piping, Assembly, and Freezing Secrets

Transfer the batter into a piping bag fitted with a relatively large round tip (around size #13 or #14). Pipe the batter straight into the center of the prepared molds, filling them about halfway. Take the rock-hard frozen coulant cores from the freezer and gently press one into the center of each mold. Then, pipe the remaining batter over and around the coulant to cover it. The wonderful thing about this biscuit chocolat is that you can freeze them in their molds at this stage. By keeping a batch in the freezer, you can bake them straight from frozen whenever you have guests or crave a treat. This recipe makes exactly 10 beautiful portions.

Enjoying the Crispy, Light, Freshly Baked Cake

Bake the prepared cakes in an oven preheated to 180°C (350°F) for about 15 minutes. As they bake, they puff up beautifully and fill the kitchen with an amazing aroma. While still hot, transfer them to plates using an offset spatula, gently lift off the ring molds, and peel away the paper. Dust with cocoa powder to finish, creating a gorgeous, restaurant-style presentation. When you break into the cake with a spoon and knife, the warm chocolate sauce flows out. Thanks to the rice flour, the exterior is crispy yet incredibly light and not heavy at all. Serving this warm cake with cold vanilla ice cream for a hot-and-cold contrast is highly recommended. Please try making it at home!

About 星野晃彦シェフ　Teruhiko Hoshino

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