Coda Restaurant

Molten Valhrona Chocolate Cake

with Liquid Center, Crème Friache and Wild Forrest Berry Coulis

Hot Chocolate Cake (5 Portions)

Ingredients

Procedure

Prepare all items prior to cakes being completed as the cake must be immediately served after being removed from oven.
Roughly chop chocolate, add whole butter, and melt in a water bath bane heat.
Whip sugar and whole eggs to a light foam, and carefully fold in flour.
Immediately fold the egg and flour mixture into the melted chocolate. Be careful to blend gently so as not to lose the air in the whipped eggs.
Butter molds, then dust with flour.Cupcake/muffin pan or similar size ramekin is best.
Fill ramekins up to ¾ full with chocolate mixture. Allow approximately 2 cm. to rim so cake may rise
Place pans in an oven preheated to 200*C -220*C for approximately 7-8 minutes. Cake top will be solid, but inside is still liquid.
After removing from oven, run a knife around the edge of the pan or ramekin in order to loosen the cake from the pan. Carefully tip the cakes out one at a time, into the palm of your hand, and immediately place on plate ready for service
Plate should be pre set with a large spoon of Crème Friache, and drizzled with the wild berry sauce.

Wild Berry Sauce

Ingredients

Procedure

Blend both ingredients together using bar or hand blende
Place mixture through a fine sieve until smooth and free of small seeds

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Valentine's Day at Coda Restaurant

On St. Valentine´s Day our Executive Chef David Šašek prepared for you special Sensual St. Valentine´s Menu which fully complies with the saying that love goes through the stomach. Menu opens the delicious appetizer of grilled scallops with fresh mango, papaya and yuzu dressing. As a light aphrodisiac impressed you the orange sorbet with a drop of Campari which tunes your taste buds on the main course - Veal Ragout with Shrimp, Truffle Caviar, Fava Beans and Salsify.

Four-course St. Valentine´s menu – 1.690,- CZK per person including glass of champagne

Complete St. Valentine´s Menu | Reservation form

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International Women's Day

March 8 belongs to women! Celebrate with us International Women´s Day and enjoy a special menu at CODA Restaurant. Our executive chef David Šašek will pamper you with delicious meals.

International Women's Day Menu – 1.690,-

Find complete Menu here!

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Easter menu at Coda Restaurant

On April 23rd – 25th 2011 our Executive Chef David Šašek prepared for guests of CODA Restaurant traditional Easter Menu. Try our Tender Baked Rabbit Leg served with Fresh Nettle Cake.

Four-course Easter menu – 1.300,-

Find complete Easter Menu here

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NEW YEAR´S EVE „MOVIE MUSIC NIGHT“

Remember with us the best music scenes from the most memorable movies of all time and countdown the last minutes of year 2011 on our rooftop terrace. You can enjoy the gourmet specialties prepared by Executive Chef David Šašek.

Welcome drink
Live music and dancing
Gala dinner prepared by Executive Chef David Šašek
Dance performance
Best music scenes from some of the most memorable movies of all times
Countdown and New Year´s Eve Toast at our rooftop terrace with glass of champagne

Price: 5.600 CZK / person
(Price includes: Welcome drink, Degustation menu, Entertainment, Glass of champagne for a midnigt toast)

Click here to see the New Year's Eve 2011 Menu

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Unique Gifts

CODA Restaurant offers a delightful selection of Rosenthal´s plates with caricatures of famous musicians by Mr. Josef Blecha. You can choose from 16 plates.

Price: 1.200 CZK

Give someone an extraordinary experience at CODA Restaurant. We will be delighted to prepare for you a gift certificate with the value of your choice.

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Live Music at Coda Restaurant

Your dining experience will be enhanced by a high quality music experience! Every Tuesday to Saturday you can enjoy live piano played by Prague's best piano players (7pm -10:30pm). At least twice a week we host Mário Biháry, a fantastic piano player, who became real music face of CODA restaurant.

About Mário Biháry and other music program you can inquire on 225 334 140 or concierge@aria.cz

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Molten Valhrona Chocolate Cake

with Liquid Center, Crème Friache and Wild Forrest Berry Coulis

Hot Chocolate Cake (5 Portions)

Ingredients

Procedure

Prepare all items prior to cakes being completed as the cake must be immediately served after being removed from oven.
Roughly chop chocolate, add whole butter, and melt in a water bath bane heat.
Whip sugar and whole eggs to a light foam, and carefully fold in flour.
Immediately fold the egg and flour mixture into the melted chocolate. Be careful to blend gently so as not to lose the air in the whipped eggs.
Butter molds, then dust with flour.Cupcake/muffin pan or similar size ramekin is best.
Fill ramekins up to ¾ full with chocolate mixture. Allow approximately 2 cm. to rim so cake may rise
Place pans in an oven preheated to 200*C -220*C for approximately 7-8 minutes. Cake top will be solid, but inside is still liquid.
After removing from oven, run a knife around the edge of the pan or ramekin in order to loosen the cake from the pan. Carefully tip the cakes out one at a time, into the palm of your hand, and immediately place on plate ready for service
Plate should be pre set with a large spoon of Crème Friache, and drizzled with the wild berry sauce.