The first time I used a sous vide precision cooker to create a dessert, I was both nervous and excited. I had heard whispers of how this gadget could infuse flavors deeply and evenly, but could it really transform the humble snickerdoodle into something extraordinary? After a few experiments and tweaks, I discovered that with just a touch of innovation, I could create a dessert that not only looked stunning but also delivered a delightful explosion of flavors. This Modern Snickerdoodle Lava Cake with Cardamom Infusion is a game-changer that will impress your guests and satisfy your sweet tooth.
Ingredients
– For the Cake:
– 1 cup all-purpose flour
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1/4 tsp ground cinnamon
– 1/4 tsp ground cardamom
– 1/4 cup brown sugar, packed
– For the Filling:
– 1/2 cup white chocolate, chopped
– 1/4 cup heavy cream
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– For the Cinnamon-Sugar Coating:
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
Instructions
Start by preparing the filling. In a small saucepan, heat the heavy cream over medium-low heat until just simmering. Remove from heat and add the chopped white chocolate, stirring until melted and smooth. Incorporate the cinnamon and cardamom, mixing well. Pour the mixture into a silicone mold or small ramekins and freeze until solid, about 2 hours.
For the cake, preheat your sous vide precision cooker to 180°C (356°F). In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the egg, vanilla extract, cinnamon, and cardamom. Gradually add the dry ingredients into the wet, mixing until just combined.
Prepare your jars or ramekins for sous vide cooking by spraying them lightly with cooking spray. Spoon a layer of the cake batter into each jar, filling them about 1/4 full. Carefully remove the frozen white chocolate cinnamon filling from the mold and place one piece in the center of each jar. Top with remaining cake batter until each jar is filled about 3/4 full.
Seal the jars tightly with lids and place them in the preheated water bath. Cook for 1 hour. Once done, carefully remove the jars from the water bath and let them cool for a few minutes.
In a small bowl, mix together the granulated sugar and cinnamon for the coating. While the cakes are still warm, sprinkle the tops with the cinnamon-sugar mixture for that signature snickerdoodle touch.
To serve, invert each jar onto a plate. When you cut into the cake, the molten center will ooze out, revealing a deliciously sweet and spiced surprise. The combination of snickerdoodle flavors with the infusion of cardamom and the creamy white chocolate filling will create an unforgettable dessert experience.
Enjoy the magic of modern cooking techniques with this innovative twist on a classic favorite!